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The name Tomme has a few different meanings behind it. Where Tomme cheeses are named after the village in which they are made, Tomme (the village) is located in the Rhône-Alpes Region. Tomme de Savoie is one such variant of cheese from this village.
This lovely cheese is semi-soft and has a rather delicate flavor. While most cheeses utilize whole cow’s milk, Tomme de Savoie utilized the skimmed milk left over after the cream has been drained to make butter. One interesting thing about this cheese is that the flavor can vary slightly as the cows will either eat fresh grass during the spring and summer, or hay during the winter. This can impact the flavor. Having said that, the result is an earthy, fragrant cheese that has notes of grass and nuts.
This wine is best served with meat plates and crusty, fresh bread. It pairs excellently with aromatic whites, like a nice Pinot Grigio, and lighter reds such as Pinot Noir and Gamay.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.