What is Tomme de Savoie?
A semi-firm natural-rind cow’s milk cheese from the Savoie Alps, produced in flat discs weighing 1–3 kg. Traditionally made from skimmed or partially skimmed milk, it was historically a lower-fat cheese produced to use the milk left after cream was removed for butter-making. The thick mottled grey-brown rind is covered with multiple mould varieties.
Taste, aroma, and texture
Semi-firm and slightly flexible, with a smooth, compact paste ranging from ivory to pale grey. Small, scattered irregular holes may appear. The thick, rough, mottled grey-brown rind is the most distinctive visual feature. Its lower fat content gives a slightly leaner, less creamy mouthfeel than many other Savoie cheeses.
Earthy notes are strongly dominant, with mushroom, cellar, and hay character. Lactic and herbal notes are strongly present in equal measure. Fruity and animal notes are equally noticeable. No smoky character. More complex than many pressed alpine cheeses, but less pungent than washed-rind styles.
Cheesepedia taste profile
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A general profile can describe Tomme de Savoie, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served in slices on everyday cheese boards.
- Melted into gratins, omelettes, or baked potatoes.
- Used in sandwiches, crêpes, or savoury pastries.
What pairs with Tomme de Savoie?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Butter Cracker
- Cornichon
- Dried Fruit
- Tortilla Chips
- Salami
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Tomme de SavoieStory and origin
One of Savoie’s oldest cheeses, produced for centuries by mountain farmers as a way to use skimmed milk after cream was removed for butter-making. Originally a practical farmhouse product, it is now recognised as a quality regional speciality. It has held PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
