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Tomme de Chevre

Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular.

First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish gray bloomy rind. Made from full fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a tometta or toma cylinder.

The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.

  • Made from unpasteurized goat's milk
  • Country of origin: France
  • Region: Haute-Savoie, Abondance, Maurienne and Tarentaise
  • Family: Tomme
  • Type: semi-soft, artisan
  • Fat content: 45%
  • Texture: creamy
  • Rind: bloomy
  • Colour: pale yellow
  • Flavour: fruity
  • Aroma: goaty, strong
  • Vegetarian: no
  • Alternative spellings: Tomme de Chevre de Savoie

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