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Cheese from France, Savoie and Haute-Savoie, with milk also from three communes of the Ain
Raw or thermised cow milk, often partly skimmed, is seeded with mesophilic or thermophilic cultures and set with rennet at 30–35 °C. The curd is cut to maize-to-hazelnut grains, stirred, moulded, pressed and left to sour for at least five hours before salting. It ripens at least 30 days on wooden boards in humid cellars, where a grey rind of Mucor and other moulds grows. Made in 8 steps over 32 days – 33 days. The longest step, ripen on wooden boards, takes at least 30 days (Ministère de l'agriculture 2019) and runs at 8–14 °C (Ministère de l'agriculture 2019). Salt is 1.2–2 % (Ministère de l'agriculture 2019). Mesophilic and thermophilic lactic cultures and Mucor and other surface flora on the rind, grown on wooden boards do most of the fermenting.
| Main step | at least 30 daysSet[tomme-cdc-2019] | Ripen on wooden boards |
|---|---|---|
| Temperature | 8–14 °CSet[tomme-cdc-2019] | Ripen on wooden boards |
| Salt | 1.2–2 %Set[tomme-cdc-2019] | Salt in brine or with dry salt |
| Cow milk · At least 75 % of the herd Abondance, Montbéliarde or Tarentaise cows; raw or thermised, and may be partly skimmed; pasteurisation and microfiltration are banned[tomme-cdc-2019] |
| Mesophilic and/or thermophilic cultures, including surface flora[tomme-cdc-2019] |
| Rennet[tomme-cdc-2019] |
| Salt and calcium chloride[tomme-cdc-2019] |
| Starter: mesophilic and/or thermophilic cultures; rennet |
Total time across the recorded steps: 32 days – 33 days
What changes: Starting material: cow milk collected daily and kept at 8 °C or below
Output: cool raw milk, which may be thermised and partly skimmed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tomme de Savoie is a small pressed cheese that is not cooked, and it may be made from partly skimmed milk, so its fat can be low. Its grey rind of Mucor grows on wooden boards in humid cellars. The curd is never heated above 40 °C and never washed, and it must sour for five hours in a warm room before it is salted.
The rules cap milk storage at 8 °C and set a minimum of 30 days of ripening; pasteurisation is banned, so the cheese is made from raw or thermised milk.
Every number is labelled with how it is known. How this atlas is made
Tomme de Savoie is held to be the oldest Savoie cheese, made before the 14th century. Farm families made it with whatever milk was left after the cream was taken for butter, so fat and size varied from farm to farm. Village dairies (fruitières), which appeared about 150 years before the 1990s registration, later took up the making. It was registered as an EU PGI in 1996.
