Tomme is a name given to a family of cheeses produced in the French Alps and in Switzerland. Tomme de Savoie is one such variety of Tomme cheese made in the Savoie region of northwestern France. It is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%. The maturing takes around 2-4 months during which the cheese starts to develop a thick grey rind dotted with patches of yellow or red moulding.
D' Tomme a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular “eyes” spread throughout the ivory-coloured paste. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes.
The cheese pairs best with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.
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