Tomme de Savoie

A generic term given to a whole variety of pressed semi-hard cheeses made in the Savoie region. The word tomme is used to describe small French farmhouse cheeses. Tommes de Savoie has a beautiful gray-brown rind and a yellow paste dotted with tiny holes.

Variants include Tomme au Marc, fermented in marc brandy, and Tomme de Savoie au Cumin, flavoured with cumin seeds.

Eaten as a table cheese, dessert cheese or used in sandwiches.

White wine: Petite Arvine du Valais (Switzerland), Seyssel (Savoie)

Red wine: Costières de Nîmes (Languedoc Roussillon)

Region: Rhône-Alpes

Cow's Milk

Flat cylinder of 1,5 or 3 kg

Size: 18-30 cm diameter and 5-8 cm high.

Taste: Slight nuttiness.

Texture: Supple with a slight stickness.