This is a semi-firm, unpasteurised cows' milk cheese from the French Alps. It has a distinct, thick grey rind, with yellow or red moulding, and a beige or straw-coloured curd. The flavour is soft, fruity and slightly salty. Tomme de Savoie is often made with skimmed milk, after cream from the milk has been used to make butter. This is why Tommes have a relatively low fat content (20-40 %).
