The only cheese with quality certification available in a range containing several different fat contents.
A cheese of quality
A Protected Geographical Indication (PGI) since 1996.
All about Tomme de Savoie ...
- Made from unpasteurised milk
- Non-cooked, pressed cheese
- 18 to 21cm in diameter and 5 to 8cm high
- Grey speckled, bloomy rind with “Savoie” marking on the outer edge or on top of the cheese
- White to yellow inside with small holes
- Texture soft, yet firm
- Lactic acid and animal taste, ranging from mild to strong, depending on the maturing
- Exists as a farm-produced or cheese dairy produced variety
- Optimal maturing time: 30 days to 3 months
- Fat content: 20-25-30-35-40-45% in relation to the dry content, which is 8 to 30% of fat compared to the total weight
Production area
- All of the municipal departments in Savoie and Haute-Savoie
Originand know-how
For centuries, Savoie families have been making butter from milk cream, while the rest of the milk has been used to make a small-sized cheese: Tomme de Savoie.
This is how historically Tomme de Savoie has existed in a “lean” version which suits the modern trend!
Today, only the authentic Tomme de Savoie enjoys a Protected Geographical Indication serving to guarantee the Savoie source of the milk used, as well as the production and maturing processes. To help consumers recognise the cheese, a mark bearing the lettering “Savoie” appears on the outer edge of the cheese, stamping the Tomme de Savoie with a seal of quality.
