Tomme cheeses from the Savoy (Savoie) region in the French Alps. It is a mild, semi-firm cow’s milkcheese with a beige interior and a thick brownish-grey rind. Made from the skim milk left over after the cream is used to make butter or richer cheeses.
The maturing process takes two or more months, producing a cheese with a rustic appearance — a thick, sometimes fuzzy, grey rind with patches of yellow or red molds. The pâté can be a buttery color, or virtually white. It has many small eyes, and smells and tastes of earthiness and dry cave. Tomme de Savoie is mild and creamy, fruity and nutty, but robust with overtones of salt and raw flavor.