Traditional sliced cheese from Savoy, hand-made from raw cow milk
The term Tomme is also a variant name and is attached to the name of the village in which the cheese is produced
Ivory colored, elastic interior with regular broken holes and firm, gray natural rind with noble mold spots
Fat content: 45 % fat, dry weight
Taste: mild-spicy, strong smell
Ripening time: at least 10 weeks
