Tomme
de Savoie
Name of Group of Producers
Maison de I'Agriculture, 52, avenue des Îles
74994 Annecy Cédex 9
CERTIPAQ
44 rue de la Quintinie 75
015 PARIS
Tel: (33 1) 45 30 92 92
Fax: (33 1)45 30 93 00
certipaq@certipaq.com
Uncooked pressed cow's milk cheese; 18 cm in diameter with a weight of 1.2-2 kg; grey rind with red and yellow spots. Ripened for 6 weeks.
Geographical area: The milk comes from the Savoie and Haute-Savoie départements plus three communes from Ain (Anglefort, Corbonod and Chanay). The cheese is made and ripened in Savoie and Haute-Savoie.
Method of production: Raw milk or milk that has undergone thermization. Renneting at 30-35xC (no washing of curd particles). Pressing by stacking (5-8 hours). After the first turning in the mould a casein plate is put in place. Dry salting or salting in brine. Ripened 6 weeks.
Savoie Tomme, which dates back to before the 14th century, was made on all Savoie farms for centuries. Special cheesemaking units, called 'fruitières', came into being 150 years ago and have gradually been modernized without sacrificing the product's specificity.
