Tomme de Savoie

Tomme de Savoie is a pressed, uncooked cheese made from raw or thermised cow's milk, produced within the departments of Savoie and Haute-Savoie and specified municipalities in Ain and Isère. It carries PGI status, with a minimum ripening period of 30 days and defined fat, dry matter, and salt content requirements.

About this designation

Registered as a PGI under file number PGI-FR-0177, with EU protection dating from 21 June 1996 and eAmbrosia identifier EUGI00000013193, Tomme de Savoie is a pressed, uncooked cheese produced from raw or thermised cow's milk. The minimum ripening period is 30 days, measured from the renneting date to the date the cheeses leave the ripening cellars. The standard format is a flat cylinder measuring 18 to 21 cm in diameter and 5 to 8 cm in height, weighing between 1,2 and 2 kg. A smaller format, with a maximum height of 8 cm and a weight of 400 to 900 g, is also permitted and must share the same organoleptic properties. The minimum fat content is 9 % of the total weight and 45 % of the dry matter; salt content must be between 1,2 % and 2 %. The rind is smooth to slightly uneven and grey to grey-white in colour; secondary mould may develop on it. The paste is semi-hard, white to yellow, with small openings. The specification describes the taste as clear and slightly salty, sometimes with a touch of acidity and a touch of sharpness. For farm-based production, the herd must consist of at least 75 % of cows from the Abondance, Montbéliarde or Tarentaise breeds; the same requirement applies at a processor's facility. All milk production, processing and ripening must take place within the defined geographical area. Labelling must carry the name Tomme de Savoie, the manufacturer or ripener or packager's name and address, and the name of the certifying body.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-FR-0177, eAmbrosia identifier EUGI00000013193.
• The minimum ripening period is 30 days from the renneting date to the date the cheeses leave the ripening cellars.
• At least 75 % of the dairy herd must consist of cows from the Abondance, Montbéliarde or Tarentaise breeds, whether on a farm or at a processor's facility.
• The geographical area covers the whole of the departments of Savoie and Haute-Savoie, plus specified municipalities in the departments of Ain and Isère.

Tasting notes

Savoie cow's milk pressed uncooked cheese, IGP since 1996, aged 30-90+ days. Greyish-brown natural rind with characteristic mottled molds, ivory paste with small eyes, supple semi-firm texture, mild lactic-buttery flavor with delicate hazelnut and cellar notes — among the most consumed French cheeses, available in lait entier and mi-grasse versions.

HoReCa use

Tomme de Savoie is used as an everyday option on a cheese board, in raclette and gratins, melted on tartines, and cubed in salads.

Packaging

• wheel-full-1.5-2kg
• wheel-half-vacuum-1kg
• wedge-vacuum-500g
• wedge-vacuum-250g