This classic Savoyard cheese, with its lead grey rind and honey-colored paste, reveals all the aromatic finesse of richly flavored milk.

Tomme de Savoie is a French cheese from the Savoie region (Savoie and Haute-Savoie).

The Tomme de Savoie is a cheese from the Savoy mountains and thus from the Alps. Firstly elaborated by the peasant families for their subsistence, it is also undoubtedly the oldest cheese of Savoy.

It is part of the economic and cultural heritage of the two departments and benefits from the regional label Savoie and a PGI obtained in 1996.

It is a cheese made from cow's milk of the Tarine (Tarentaise) and Abondance breeds. The cow's milk of the Montbéliarde breed was included later, as well as recently, and in part, that of the Prim'Holstein breed with the obligation not to exceed the original number of animals. The word "tomme" is also given to goat's milk cheeses with a similar appearance, except for their size.

Tomme is a pressed uncooked cheese, with an average weight of 1.6 kg. The renneting is carried out at 30 to 35 °C using rennet from the calf's rennet, then, after stirring, the tomme is molded and salted.

The rind, always grey, is covered with yellow or red mold and is sometimes pierced with holes, just like the paste.

Its optimal tasting period is from June to October, after a 10-week maturing period in cellars, with rubbing and turning to develop the bloomy rind.

But it is also excellent from March to December. Its paste, white to pale yellow, is sticky and gives off a cellar or musty smell. It melts in the mouth and develops a nutty taste. Tommes made with milk from animals grazing in summer are more fragrant:

There are four types of tomme: a farm production with a green label; a production of fruitière (local name of a cooperative) with a red label; an industrial production without a label; a family production escaping any statistics.Since the end of 2003, the edge of the tomme de Savoie is adorned with the letters SAVOIE in capital letters, with the help of an inkjet inscription, resulting from a technique that complies with food safety standards.