Milk: Raw cow's milk
Location: Rhone-Alpes, France
There are practically as many Tommes in Savoie as there are valleys. Whilst recipe types like Reblochon, Abondance and Beaufort became widely recognised within the area, Tomme de Savoie varied immensely in size, style and flavour.
Most producers made this recipe for eating at home and many skimmed their milk first, to have butter and cream for the farm kitchen. Others used whole milk in their recipe to very different effect. We work with 2 Tomme producers who both rear their own herds and make with full fat milk. The results are smooth, yoghurt-like, gentle cheeses with herbal, earthy, mushroom flavours at the rind