This Tomme de Savoie is a reflection of an ancestral know-how and an exceptional natural environment. It has a soft and perfumed paste with a subtle aroma assortment.
This cheese is ripenned for a long period of time, more than 8 months.
Pairing cheese and wine
A vin from Savoie is pertect for a delicious and balanced tasting,
Our Tomme Marguerite
In 1961, Jacques Schmidhauser, of Swiss origin, sets up in Haute Savoie where he founded his business. Passionate about cheese, it is in the castle cellars of Annecy that he chooses to ripen his exceptional products. Today, his son Max took over the family dairy with his brother and sister.
They left the historic cellars in Annecy to set up in Alex, a little city build on old careers. They have builds a ripening room covered in bricks to prepare their gourmet selection of Savoy cheeses.
Did you know that ?
The name of this cheese does not come from the name of the cow from the movie "The Cow and the Prisoner" with Bourvil and De Funes, but is a tribute to one of the most loyal customers of Schmidhauser on Annecy markets!
Commercial name :
Raw cow milk cheese
Uncooked pressed paste