Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %).
There are many varieties of Tommes, and they are often named after the village where they are produced.
Tommes made in winter are from the milk of cows that are fed hay, very different from the Tommes made with the summer milk from cows that gaze in the high mountain pastures.
The maturing process often takes several months, which gives the cheese a thick rind with a rustic appearance. It is grey in colour with patches of yellow or red moulding.
The taste is soft and fruity, and occasionally one can detect a subtle flavour of grass.
The pâte is pale yellow, nearly white and has small holes. It sticks to the palate and has odours of cave.
Red wine: Gigondas (Grenache Noir, Syrah grapes)
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