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 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 gray in color with patches of yellow or red moulding. Delicious with wine from the Côtes de Beaune region as well as Alsatian Rieslings.
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