| TOMME DE SAVOIE |
 Description:
Tomme de Savoie is
often made with skim milk after the cream has been used to make butter. This is
why Tommes are traditionally low in fat content (20-40 %). There are many
varieties of Tommes, and they are often named after the village where they are
produced. Tommes made in winter are from the milk of cows that are fed hay,
very different from the Tommes made with the summer milk from cows that gaze in
the high mountain pastures. The maturing process often takes several months,
which gives the cheese a thick rind with a rustic appearance. It is grey in
colour with patches of yellow or red moulding.
Texture:
The pâte is pale yellow,
nearly white and has small holes. It sticks to the palate and has odours of
cave.
Taste:
The taste is
soft and fruity, and occasionally one can detect a subtle flavour of grass.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
1700 g |
| Affinage |
 |
1 to 2 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
