Tomme de Savoie/ 1.5kg / Cow/Raw/Animal Rennet /  hard uncooked lightly pressed / Haute-savoie /30 % fat / An enjoyable cellar smell with a nutty milky slightly lactic taste, a great everyday cheese. 
 
Originally made on farms for the family's consumption, our ancestral cheese had almost vanished from Savoie by the 1960s, it was saved by the "Coopérative des Fermiers Savoyards"  who have since worked tirelessly to honour their ancestors. It is one of the few cheeses with this type of surface flora dominated by a Mucor fungi, the slide show pretty much demonstrates the spread over a 2 months period. Though conidered an accident on other products, this fungi actually protects our cheese and is perfectly edible associated with the cheese, it does add quite some depth. I like ripening Tomme de Savoie, i patiently wait for the first ripple appearing on its surface.
 
Made for the family's own consumption, so it shall remain.  It goes well with a Gamay or beaujolais.