Tomme de Savoie is one of the oldest cheesemaking recipes made in the Alpine region of the Savoie, France and is mentioned in texts as early as the 16th century. It's a semi-soft, raw cow's milk cheese with a lightly earthy rind, nutty notes and the aroma of mushrooms. It has a distinct, thick grey rind, with yellow or red moulding, and a beige or straw-coloured curd.
: Made with raw cow's milk and animal rennet
: Flavour is soft, fruity and slightly salty
: 250g min cut cheese [£1.90 per 100g]