Tomme de Savoie
| Tomme de Savoie | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Savoie |
| Source of milk | Cows |
| Pasteurized | No |
| Texture | Semi-soft |
| Aging time | 10 weeks |
| Certification | PDO1992 |
 Related media on Commons | |
Tomme de Savoieis an upland[1]variety ofTomme cheese,specifically, one fromSavoyin theFrenchAlps.It is a mild, semi-firmcow'smilkcheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back toancient history.[2]
Tomme de Savoie, like most Tommes, is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively lowfatcontent (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The cheese normally comes in discs approximately 18 cm (7.1 in) across, 5–8 cm (2.0–3.1 in) in thickness, and weighing between 1 and 2 kg (2.2 and 4.4 lb). It is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor.
See also
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References
[edit]- ^Joel Robuchon et al.,Larousse Gastronomique(New York, New York: Clarkson Potter, 2001), page 1220.
- ^Harbutt, J. (1999).Cheese.Game & Fish Mastery Library. Willow Creek Press. p. 103.ISBN978-1-57223-200-6.RetrievedMay 19,2016.