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Tomme de Chevre

Tomme de Chevre
Thesupermat / CC BY-SA 4.0

  • 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

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 grey 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 sold as a Tometta or toma cylinder.

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

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