In the heart of the Alps, Savoie and Haute Savoie offer a region of protected natural beauty between the lakes and the mountains. From the plains of the prealps to the high mountain pastures, the diversity of the flora lends the milk extraordinary flavours which can be found in the “Tomme de Savoie” enjoying the Savoie label.
Cylindrical in form, flat, the TOMME DE SAVOIE has a diameter of about 18 cm to 21 cm, the thickness is 5 cm to 8 cm and the weight from 1.2 to 2 kg.
The TOMMETTE DE SAVOIE has a diameter of about 9 cm, the thickness is 3 cm and the weight 250 g.
A pressed, uncooked cheese made from raw cow’s milk, the maturation period is about 6 weeks
at a temperature of + 6C° to + 8C°
The rind has a grey to pale grey colour on which white, yellow or red marks may develop naturally without any artificial inoculation with moulds or bacteria.
The pate is semi-solid of a white to yellow colour with the possibility of small holes.
The unique flavour is provided by the characteristic qualities of the Savoie landscape


STORAGE TEMPERATURE: + 4° to + 6° C

Back to the cheese list