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
- 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
- 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
- AOP
- 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