Tuesday, September 20, 2011

Tomme de Savoie, The King of the Tommes

Here's the thing, there's this whole big range of "Tomme" cheeses, with the place of origin usually getting second billing in the title. It leaves very little to the imagination and even less to the amateur blogger attempting to write a witty post title. King of Tommes just barely edged out such bright hopefuls as Sah-vwuaaahhh and... and.... well there you go. It's late and I'm all out of wit. Sorry folks.
Here for you today I present Tomme de Savoie, a French Tomme style cheese from the Savoie region. Produced in relatively small disks for a mountain cheese, it has a gorgeous natural rind and an equally rich paste, so while it's not a particularly rare Tomme it has well earned its fame.
Origin: Savoie, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: 2-3 months
Notes: 20-40% fat
Thoughts: This cheese warns you at first with it’s intense aroma, and unlike so many French cheeses the flavor is right there with it. The texture begins merely heavy but builds up a rich creaminess that carries the full degree of the stank right on through. The raw characteristics of the cheese dominate in a bold but pleasant bite, fruity and salty hang out in the background and just a bit of tang develops to sting the tongue. Incredibly savory with the full flavor of the cow’s milk coming to bear, it is both complex and bold, I’m a fan.



Epic Meal Time may have bacon money, but I'm getting cheese money. 
More hater curds for more cheesy nerds.  

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