Tomme de Savoie is a French Alpine cheese made in the Savoie region of Southeastern France which dates back to the 16th century. It used to be traded with Italian merchants on the Italian border for spices. There are now as many Tomme de Savoie producers in the area as there are valleys, and recipes vary hugely between dairies. The cheese did however gain Protected Geographic status in 1996 which guarantees that all the milk used for cheese production must come from the Savoie region only.
This particular cheese is a farmhouse ‘Fermier’ version of the highest quality and is made from raw, skimmed cow’s milk. Tomme is traditionally made this way as it is a by-product of other high fat mountain cheeses from Savoie such as Beaufort, as well as butter.
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