Tomme de Savoie Cheese (au lait cru entier)
Tomme is the given name of a cheese family produced only in Switzerland and French Alps. Savoie is the village where the cheese is produced, thus Tomme de Savoie, a Tomme cheese produced in the Savoie region in France.
Tomme de Savoie is made from raw, skimmed cow's milk. It is low in fat, about 20-40% only, a high-quality French cheese. It is an uncooked, semi-soft, pressed cheese with crooked little holes in its interior, flexible yet firm texture. Aged from 1-3 months turned manually every 2-3 days. Its whole wheel measures 18-21 cm in diameter and 5-8 cm thick.
Its flavors are a subtle mix of citrusy, milky, nutty, and grassy with tangy rustic notes and an earthly aroma.
Type: semi-soft, artisan
How to Serve:
- cut into slices as a snack or appetizer, or filling in a sandwich, it can be your picnic buddy
- a great ingredient to your favorite cheesy recipes, particularly regional dishes like Savoyard fondue
- excellent to complete your cheese board, cheese platter and gourmet pairings
Wine pairing: medium-bodied red wines from Côtes du Rhône, Merlot
Cheese platter: sausages, fruits, dried meats, crusty bread
Cheese board: Tomme de Savoie - Reblochon - Emmental
Being made from unpasteurized milk, this cheese is rich in good bacteria that helps in the microbial flora. It is also an excellent source of protein and calcium for your daily needs. It contains 9 essential amino acids, good fatty acids like unsaturated fatty acids, mainly oleic acid. It is a great addition not only to make your recipes more tasteful but also contribute to a well balanced diet.
Ingredients: Cow's milk, ferments, rennets, salt.
*allergen information: contains milk
Storage: Keep in a cool place (6-8°C), preferrably at the bottom compartment of the refrigerator. Wrap in cling wrap. Take only exact quantity to be consumed from the refrigerator 30 minutes to 2 hours prior.
Shelf Life: 2 weeks refrigerated
1 sourdough baguette
600 g blend of reblochon, emmental and comté cheese, grated
500 ml dry white wine
1/2 clove of garlic
4 g cornstarch
Cornichons and charcuteries
Salt and ground pepper
Cut each cheese into small cubes without the rind.
Slice the bread into small pieces.
Rub the garlic clove on the sides of the pot and place the pot on the stove over low heat.
Pour a part of the white wine in a small glass, set aside. Pour the rest in the pot.
Mix the corn starch with the small glass of white wine then add to the fondue pot.
Gradually add cheese on the pot and stir until it melts and continue mixing until the texture is smooth and creamy fondue.
Remove from heat, season with salt and pepper.
Place on the table stirring once in a while to keep the smoothness.
Serve with bread slices, cornichons and charcuteries.
Pick the breads, charcuteries or cornichons using fondue forks and dip into the fondue pot.