Cheese: Tomme de Savoie

            “Tomme” is a category of cheese whose principle characteristic is that it is farm made.  Tommes can be made from any type of milk and are often weigh between 2 – 5 pounds.  During fabrication, the milk curds are pressed, but not cooked and are not intended to be kept for long periods of time.

            The Tomme de Savoie comes from the Rhone-Alps / Savoie region and has the IGP title (Indication Géographique Protégée) which means it must be made within the region to carry the name Tomme de Savoie.  Unpasteurized cow’s milk is pressed for 5 – 8 hours, and once turned out of the mold, is aged in caves between 8-13 degree Celsius for 1 to 3 months.  During this time, each cheese is regularly turned and brushed with salt to develop its semi hard gray rind.  The cheese itself is rich and mild, but develops more character as it ages.  It is best to serve with a fruity red wine such as a Côte du Rhône or a Côte de Brouilly.

            Tomme de Savoie is the oldest cheese from the Savoie region and dates back to the 14^th Century.  It was created by rural farmers who used the milk byproduct from butter and modern cheese makers contest that this humble origins continue to contribute to the cheese’s rustic appearance.