Tomme de Savoie

Tomme de Savoie is a variety of cheese that originates from the Savoie region in the French Alps. It is a semi-firm, cow's milk cheese that is known for its distinct, nutty flavor and creamy texture.

History

The history of Tomme de Savoie dates back to the Roman times, making it one of the oldest known cheeses in the world. It was traditionally made by farmers in the Savoie region to utilize the leftover skimmed milk after the cream had been used to make butter or richer cheeses.

Production

The production process of Tomme de Savoie is meticulous and time-consuming. The cheese is made from raw, skimmed cow's milk after the cream has been removed. The milk is heated and then curdled by adding rennet. The curds are cut into small pieces, stirred, and then pressed into molds. The cheese is then aged for several months in cool, humid cellars.

Characteristics

Tomme de Savoie is characterized by its gray-brown rind and semi-firm, pale yellow interior. The cheese has a distinct, nutty flavor and a creamy, buttery texture. It is typically low in fat, ranging from 20-45% fat content.

Pairings

Tomme de Savoie pairs well with a variety of foods and beverages. It is often served with fresh fruits, nuts, and crusty bread. In terms of wine, it pairs well with light reds and crisp, dry whites.

See Also

• Cheese
• French Cuisine
• Savoie

References

• Cheese.com, "Tomme de Savoie"
• The World Cheese Book, "Tomme de Savoie"

External Links

• Cheese.com - Tomme de Savoie
• French Cheese - Tomme de Savoie