Savoie · France
Tomme de Savoie.
A whisper of Alpine meadows in semi-firm form—Tomme de Savoie greets you with earthy mushroom and fresh hay, followed by a gentle nuttiness that unfolds like a cool cellar's quiet comfort. The texture is supple and slightly yielding, the flavor delicate and milky without pretense, as if the cheese itself remembers being butter's humble byproduct rather than the main event.
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The story
How it's made.
Why it tastes that way.
Tomme de Savoie is the classic peasant cheese of the Savoie Alps, made from partly skimmed milk leftover after cream was removed for butter. This gives it a lower fat content than most alpine cheeses and a lighter character.
The distinctive grey and yellow mottled rind develops naturally in mountain caves. PGI was granted in 1996.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- natural
- Age
- 1–4 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Tomme de Savoie's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Tomme.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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