Tomme de Chevre
Made from unpasteurized goat's milk
Country of origin: France
Region: Haute-Savoie, Abondance, Maurienne and Tarentaise
Type: semi-soft, artisan
Fat content: 45%
Colour: pale yellow
Aroma: goaty, strong
Alternative spellings: Tomme de Chevre de Savoie
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.