Tomme de Savoie PGI
Made from the milk of Alpine cattle raised in the heart of Savoie, this tomme is strong on flavour.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: cut the Tomme into segments from the centre outwards.
A tip from the expert: ideal on a cheese platter or at a buffet with Brie de Meaux or Sainte-Maure de Touraine.
Composition
Type of cheese: semi-hard cheese, made with heat-treated cow’s milk.
Composition: heat-treated cow’s milk (origin: France), salt, cultures, animal rennet.
Humidity: 41,5%
FDM: 48,0%
NUTRITIONAL VALUES FOR 100G
Energy
1503 kJ / 362 kcal
Fat
of which saturates
29,0 g
22,0 g
Carbohydrates
of which sugars
1,3 g
Traces
Protein
24,0 g
Salt
1,4 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
