TOMME DE SAVOIE

Terroir and Craftsmanship

Born in the alpine meadows and natural caves of the French Alps, Tomme de Savoie is an uncooked pressed cheese made from thermised cow’s milk. Matured for 30 days to 2 months on spruce boards in natural caves, it develops its celebrated mottled grey rind — the result of Mucor, a noble mould from a microscopic fungus.

The paste is white to yellow with small openings, and the texture is notably supple.

Sensory Profile

The nose is immediately evocative: a strong cellar smell transports you to cool stone walls and alpine humidity. On the palate, the flavour is lactic and animal, ranging from mild to powerful with ripening. Typical notes of hazelnut, hay, undergrowth, and mushroom emerge progressively.

Pairings

A Chignin-Bergeron, the dry white wine of Savoie, mirrors the rusticity of this mountain cheese beautifully. A craft white beer is a more casual but equally satisfying option.

On the tasting plate: raspberries and strawberries bring vivid fruity contrast; blueberry jam adds sweetness; and a touch of fresh ginger introduces a lively brightness that lifts the whole experience.