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28% fat.
It is a PGI farm cheese made from raw Cow's milk with 28% fat on finished product.
It is part of the pressed uncooked cow's milk cheese family.
strong Savoyard cellar smell giving way to a mild and delicate taste.
It has a grey rind spotted with yellow and red mould.
Tasting takes place throughout the year with an optimal period from August to February.
The particularity of Tomme de Savoie is that it is protected by a Regional quality guarantee.
It was imagined by the peasants of the Duchy of Savoy to dispose of the skimmed milk left over from butter production. The flavour of the cheese is based on the flavour of the milk, which itself depends on the grassland and the working methods of the farmer.
It is a cheese very attached to the Savoyard region.
28% fat.
It is a PGI farm cheese made from raw Cow's milk with 28% fat on finished product.
It is part of the pressed uncooked cow's milk cheese family.
strong Savoyard cellar smell giving way to a mild and delicate taste.
It has a grey rind spotted with yellow and red mould.
Tasting takes place throughout the year with an optimal period from August to February.
The particularity of Tomme de Savoie is that it is protected by a Regional quality guarantee.
It was imagined by the peasants of the Duchy of Savoy to dispose of the skimmed milk left over from butter production. The flavour of the cheese is based on the flavour of the milk, which itself depends on the grassland and the working methods of the farmer.
It is a cheese very attached to the Savoyard region.
