Tomme de Savoie cheese is the dean of Savoyard cheeses. Easily recognizable by its spotted and floral grey rind, it will seduce you with its aromatic paste, its frank flavour, and its sweet and fruity aromas.
Milk
Cow
Production
The wheels stay in cellars on wooden boards for 1 to 3 months, at a 8 to 13°C temperature. Each cheese is carefully flipped over regularly.
Tasting tips
Pairing cheese and wine
Light and lively white wine.
Our Tomme de Savoie fermière
Located in the heart of the Alps, the family dairy maintains privileged relations with talented producers from which it ages the finest cheeses. The Conus family has earned that trust thanks to the excellence of their work and through their commitment over the years; the Conus saga indeed begins in 1931 with Édouard the founder, to who Marcel and now Thierry have succeeded. Committed to its region and its people, the ambition of the Conus dairy has been to promote the work of women and men of the Alps.
Did you know that ?
Tomme de Savoie is the only French cheese to be declined in different levels of fat content: 20% to 45%. Far from the current enthusiasm for diet products, this specificity of Tomme de Savoie dates back to its origins, when peasants used to make it with the skimmed milk leftovers of the butter production!
Origin
Facts
Description
Commercial name :
Tomme de Savoie Fermière
Name :
Raw cow milk cheese
Type :
Uncooked pressed paste
Preservation :
Around 8°C
Composition
Fat content :
22,5%
Ingredients :
raw cow milk, lactic ferments, rennets, salt
Allergen :
milk
Local cheesemaker / refiner
Name :
Edouard Conus Dairy
Address :
74930 Pers-Jussy