A delicious milky cheese from the French Alps, the flavour of which varies from grassy to nutty depending on the season. Tomme means “wheel of cheese” and is followed by the name of the area in which it is made. Like most Tommes, Savoie is usually made from the skim milk left over after the cream is used to make butter or richer cheeses which gives it a lower than usual fat content (20% – 40%) Made with unpasteurised milk and traditional rennet.
