DESCRIPTION

While the name tomme can generically refer to any wheel of cheese, the Tomme de Savoie in particular is from the Savoie region of the French Rhone Alps.  This semi-firm mountain is filled with tiny eye holes scattered amidst a deliciously buttery yellow interior.  Made from skim milk it's surprisingly low in fat, it's aged for 3 to 4 months on average.  This allows a thick, grey rind to form and gives this farmhouse cheese a grassy flavor with hints of mushroom.  To learn more about this cheese click here!

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Pairings - slices of Granny Smith apple, Alps salami, multi-grain bread and a nice glass of Pinot Grigio.

SUBSTITUTES

Saint Nectaire

INGREDIENTS

Cow's milk, salt, lactic acid fermentation, coagulant, lysozyme (preservative which contains egg)