Cheese, tomme de savoie

Origins and history

Tomme de Savoie cheese has a rich history dating back to the 12th century in the Savoie region of the French Alps. It was traditionally made by mountain farmers to preserve surplus milk during the summer months. The cheese gained popularity over time and became an integral part of the local cuisine. Today, Tomme de Savoie is recognized as a protected designation of origin (PDO) cheese, ensuring its authenticity and quality.

Nutritional information

Tomme de Savoie cheese is a good source of protein, calcium, and phosphorus. It also contains vitamins A and B12. With approximately 300 calories per 100 grams, it is a moderately calorie-dense cheese.

Allergens

Tomme de Savoie cheese may contain lactose and is not suitable for individuals with lactose intolerance. It is also not suitable for those with milk protein allergies.

How to select

When selecting Tomme de Savoie cheese, look for wheels that have a clean, intact rind without any mold or excessive moisture. The cheese should feel firm to the touch but yield slightly when pressed. Opt for cheeses that have a pleasant aroma, free from any off-putting odors. If possible, purchase from reputable cheesemongers or specialty stores to ensure quality and authenticity.

Storage recommendations

To maintain the freshness and quality of Tomme de Savoie cheese, store it in the refrigerator wrapped in wax paper or cheese paper. This will help prevent moisture loss and protect it from absorbing other odors. It is best consumed within a few weeks of purchase to enjoy its optimal flavors.

How to produce

Tomme de Savoie cheese is produced by artisanal cheesemakers in the Savoie region of France. The process involves heating raw cow's milk, adding rennet to coagulate the milk, cutting the curds, and transferring them to molds. The cheese is then pressed, salted, and aged for a minimum of two months to develop its flavors and texture.

Preparation tips

Tomme de Savoie cheese can be enjoyed on its own, paired with crusty bread, fresh fruits, or cured meats. It melts beautifully, making it an excellent choice for gratins, fondues, and sandwiches. It can also be grated or shredded over pasta, salads, or soups to add a rich and creamy touch.

Substitutions

Gruyère or Comté cheese can be used as substitutes for Tomme de Savoie cheese, as they share similar flavor profiles and textures. However, the overall taste may differ slightly. Other alternatives include Fontina or Raclette cheese, depending on the desired outcome of the dish.

Culinary uses

Tomme de Savoie cheese is commonly used in traditional Savoyard dishes such as tartiflette, raclette, and fondue. It is also enjoyed on cheese boards, in sandwiches, and as a topping for salads and pizzas. The cheese pairs well with fruits, nuts, and dry white wines.

Availability

Tomme de Savoie cheese is primarily produced and consumed in the Savoie region of France. It is also available in other parts of France and can be found in specialty cheese shops and gourmet markets worldwide.