Tomme de Savoie

Tomme de Savoie

What it is

This is what was left over. Savoyard farms skimmed the cream for butter and made tomme from what remained, which is why it is lean where alpine cheeses are usually fat. Its grey, bloomed, faintly ugly rind was never meant to be looked at.

In the kitchen

Do not trim the rind away entirely — most of the cellar smell lives there, and the paste alone is quiet.

Goes with

Potato Apple Walnut Onion Black pepper Grape Butter Thyme

Something wrong here, or missing? Tell us