Tomme de Savoie
Template:Short description Template:Infobox cheese Tomme de Savoie (Template:IPA) is an upland<ref name = Larousse>Joel Robuchon et al., Larousse Gastronomique (New York, New York: Clarkson Potter, 2001), page 1220.</ref> variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history.<ref>Template:Cite book</ref>
Tomme de Savoie, like most Tommes, is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The cheese normally comes in discs approximately Template:Convert across, Template:Convert in thickness, and weighing between Template:Convert. It is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor.