by Anita Skogland

Tomme de Savoie by Chabert, Savoie, France

Where to Purchase: The Culture Shop
Price: $28.98/lb.

The Style: Fudge-like consistency, semi-firm
Flavor Profile: Light notes of hay/grass, citrus tanginess, salty, dried apricot, hint of sweetness, long finish. The rind is edible, but will change color as it ages and get somewhat mottled-looking

How to Enjoy: Serve with thin slices of Iberico ham or Prosciutto, topped with fig jam; after dinner with shelled walnuts and green grapes
Wine Pairings: Prosecco, Cremant de Alsace, Pinot Gris, Pinot Nero, Beaujolais 

Extra Reading: Tomme cheeses were often made by Swiss, Italian, or French dairy families, using the skim milk from the top of the vats and taking the more robust, higher-fat milk to the local cheese makers for sale. This was cheese for daily consumption by the families. It is not processed with a wrapping of cloth or wax, which is why the rind will slowly change color over time. Raw cow’s milk is skimmed off the top of the vat to make this cheese in 5-11 lb. rounds. Tomme style is usually Alpine cheese, but tomme/toma is also made in other regions, like California and Georgia.

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