This semi-hard pasteurized cow's milk cheese, as the name suggests, comes from the Savoie, a department in the French Alps. The Tomme weighs about 1.8 kg and matures for 3 months on wooden boards. During maturation, a gray velvety mold layer forms on the rind (do not eat it). The mild taste is reminiscent of the Alpine meadows with a refined hint of hazelnut. This cheese is made from partially skimmed milk and therefore has a lower fat content.
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