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.

[2] 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.

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.

It is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor.