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
    Seasonality
    Maturing process
    1 month minimum
    Accompanying wine
    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
      Seasonality
      Maturing process
      1 month minimum
      Accompanying winer 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 jdays 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

          AOP
          Seasonality
          All year
          Maturing process
          2 months minimum
          Accompanying wine 
          Type
          Pressed, uncooked

          Tomme crémeuse du Piton

          TOMMES

          Photo d'une tomme de savoie fermière

          Tomme de Savoie

          Photo d'une tomme de savoie fermière

          Farmhouse Tomme de Savoie

          Photo dine tomme des bauges

          Tome des Bauges

          Photo d'une tomme cerronée

          Tomme céronnée

          Photo d'une tomme boudane

          Boudane Savoyarde

          Photo tomme crémeuse du piton

          Tomme crémeuse du Piton

          Photo d'une tomme de savoie fermière

          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
            Photo d'une tomme de savoie fermière

            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
              Photo dine tomme des bauges

              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
                Photo d'une tomme cerronée

                Tomme céronnée

                Photo d'une tomme boudane

                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
                  Photo tomme crémeuse du piton

                  Tomme crémeuse du Piton