Tomme de Savoie

With translation, some cheeses have names that are easy to understand. “Chèvre”, the French word for goat, implies that a cheese is made with goat’s milk. “Vacherin” would indicate cow’s milk origin because la vache is French for cow. The Italian word for sheep is la pecora, and hence, the name “pecorino” is given to all Italian sheep’s milk cheeses.

The incredibly broad category of tommes is not so simple. “Tomme” literally translates to “wheel” and is used to describe hundreds of cheeses in France and the rest of the world. These cheeses can be made from any milk, in any region, and do not have to fit any specific dimensions. Often, the word “Tomme” precedes the name of the region, or type of milk from which the cheese is made, and this is what gives us the most information on what we will be tasting.

Made in Savoie, in the French Alps, Tomme de Savoie is crafted from the skimmed milk that is left over from making butter. Its simple and plain appearance only gives you the slightest preview as to what you will taste when you bite into this cheese. Tomme de Savoie is earthy, rustic and absolutely delicious. Its deep, mushroomy flavor is reminiscent of fresh, rich soil and is immensely satisfying. This is what tomme is—it’s not a specific flavor, nor is it meant for any singular use. Its beautiful simplicity gives an amazing representation of the region from which it comes. It’s the cheese version of a home-cooked meal, meant to be shared and enjoyed around a communal table.