A guide to Tomme de Savoie — the rustic, low-fat Alpine cheese with a thick gray rind. Its earthy flavor and how to enjoy it.
Tomme de Savoie is the everyday cheese of the French Alps — a rustic, semi-firm cheese with a thick, mottled gray rind and a mild, earthy, mushroomy flavor. Humble and honest rather than flashy, it's a wonderful introduction to the world of tomme-style mountain cheeses.
What Tomme de Savoie Is
Tomme de Savoie is a Protected Geographical Indication (PGI) cow's-milk cheese from the Savoie region of the French Alps. The word "tomme" refers broadly to a style of round, rustic mountain cheese, and there are many tommes across the Alps; Tomme de Savoie is among the best known. It's traditionally made from skimmed milk — historically the milk left after cream was taken for butter — which makes it relatively low in fat.
A Low-Fat Heritage
Tomme de Savoie's leaner character has practical roots. Alpine farmers used the richest milk for butter and cream, then made cheese from the partly skimmed milk that remained. The result is a cheese that's lower in fat than many, with a firm but supple texture and a modest richness. This thrifty origin gives the cheese its honest, everyday reputation.
The Distinctive Rind
The most recognizable feature of Tomme de Savoie is its thick, rough, grayish rind, mottled with natural molds in shades of gray, white, yellow, and brown. This rustic rind forms naturally during aging in cool, humid cellars and contributes much of the cheese's earthy, woodsy aroma. The rind is generally not eaten, but it's central to the cheese's appearance and character.
Flavor and Texture
Beneath the rind, Tomme de Savoie has a supple, semi-firm, pale paste dotted with small holes. The flavor is mild, earthy, and nutty, with mushroomy, grassy, and slightly tangy notes that reflect its mountain pastures. It's a gentle, savory, comforting cheese — not pungent, but with a pleasant rustic depth that grows more pronounced with age.
How to Use Tomme de Savoie
Tomme de Savoie is a fine all-purpose cheese. It's lovely on a cheese board with crusty bread, charcuterie, and fruit, and it melts well for gratins, sandwiches, and Alpine dishes. It's a natural companion to the hearty foods of its mountain home, including cured meats and potatoes, and pairs beautifully with the region's wines.
Pairings
Tomme de Savoie pairs with the crisp white and light red wines of Savoie, as well as with dry cider. On the plate, it goes with crusty bread, charcuterie, apples, pears, and walnuts, reflecting its rustic Alpine character.
Buying and Storing
Tomme de Savoie is sold in rounds and wedges with its characteristic gray rind. Look for the PGI label for the genuine regional cheese. Store it wrapped in wax paper in the fridge and bring it to room temperature before serving. Its firm paste keeps well for a couple of weeks.
Frequently Asked Questions
Why is Tomme de Savoie low in fat?
It's traditionally made from skimmed milk left after cream was taken for butter, giving it a leaner character.
Can you eat the rind of Tomme de Savoie?
The thick gray rind is generally not eaten, though it's safe; it contributes to the cheese's earthy aroma.
What does Tomme de Savoie taste like?
Mild, earthy, and nutty, with mushroomy, grassy notes and a gentle tang that deepens with age.