Tomme de Montagne
The French term “tome” describes small, wheels of cheese produced from little milk on small farms. In all of France Tomme is made from cow’s, goat’s or sheep’s milk or combinations.

TTomme de Savoie made from skimmed cow’s milk is known best. It is not heated but pressed gently and matures for a minimum of 4 weeks. The rind increases in thickness, becomes brown-green with red and yellow mold spots.

The ivory-colored body smells of mold; it is sticky and full of small "eyes". Its flavor is mild and earthy, with grass, fruit and hazelnut aromas.