Traditional sliced cheese from Savoy, hand-made and industrially produced 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
Smooth yellow, damp interior with regular broken holes and firm, gray natural rind with noble mold spots
Fat content: 40 % fat, dry weight
Taste: creamy and spicy, strong smell
Ripening time: 67 weeks
