Tomme de Savoie was originally made with only two breeds of a cow (Tarentaise and Abondance), the milk of the Montbéliarde breed was included much later. It has a rustic and thick rind with a smooth texture, made from cow's milk, and has a beautiful yellow to grey color.
The curd is divided into small grains before being stirred and transferred to a mold. After being squeezed, the Tommes are removed from the molds and immersed in a brine bath. They are then matured in a cellar for 60 to 80 days.
Tomme de Savoie is ideal after a meal or can be prepared for a hot dish or toast.