Tomme de Savoie cheese
Like most Tommes, the cheese is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses. As a result, it has a relatively low fat content (between 20 and 45%). It is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The cheese normally comes in discs approximately 18 cm across, 5-8 cm in thickness, and weighing between 1 and 2 kg. It is first pressed, and then matured for several months in a traditional cellar, which produces the characteristically thick rind and adds flavour.
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