Tomme de Savoie
Writings dating back to 1650 already speak of Tomme de Savoie fermière. Full-fat to semi-skimmed of skimmed (13-28% fat).
Farmhouse Tomme de Savoie
Writings dating back to 1650 already speak of Tomme de Savoie fermière. Full-fat to semi-skimmed of skimmed (13-28% fat).
Tome des Bauges
A real authentic typical mountain cheese, it has a particularly tangy flavour.
Tomme céronnée
Boudane Savoyarde
Only made above 700 metres, this tomme is closely linked to the peasant family traditions of Savoy.
Tomme crémeuse du Piton
TOMMES

Tomme de Savoie

Farmhouse Tomme de Savoie

Tome des Bauges

Tomme céronnée

Boudane Savoyarde

Tomme crémeuse du Piton

Tomme de Savoie
Writings dating back to 1650 already speak of Tomme de Savoie fermière. Full-fat to semi-skimmed of skimmed (13-28% fat).
- Weight : 1,6 Kg
- AOP : IGP
- Maturing process : 1 month minimum
- Type : pressed, uncooked

Farmhouse Tomme de Savoie
Writings dating back to 1650 already speak of Tomme de Savoie fermière. Full-fat to semi-skimmed of skimmed (13-28% fat).
- Weight : 1,2 Kg
- AOP : IGP
- Maturing process : 1 month minimum
- Type : pressed, uncooked

Tome des Bauges
A real authentic typical mountain cheese, it has a particularly tangy flavour.
- Weight : 1,2 Kg
- Seasonality : March – November
- Maturing process : 35 days minimum
- Accompanying wine: Beaujolais, Riesling, Sancerre blanc
- Type : pressed, uncooked

Tomme céronnée

Boudane Savoyarde
Only made above 700 metres, this tomme is closely linked to the peasant family traditions of Savoy.
- Weight : 4 – 8 Kg
- Seasonality : all year
- Maturing process : 2 months minimum
- Type : pressed, uncooked

Tomme crémeuse du Piton