Semi-soft Cow’s milk

Tomme de Savoie

A low-fat farmhouse leftover that turned out to be delicious.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made from the skimmed milk left after the cream was taken for butter, which is why a Tomme can be as low as 20% fat — unusual for a cheese anyone actually wants to eat.

The grey, mould-furred rind is the point: it tastes of cellar and damp earth, and it carries the paste, which is mild, milky and faintly grassy. Scrape the rind, do not cut it off.

Tastes of

damp cellar grass milk a mushroomy rind

Put it next to

Mondeuse Dry cider Cured sausage Rye crispbread