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Tomme de Savoie Recipe

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Tomme de Savoie is a mild, semi-soft cow’s milk cheese with clean flavors of citrus, mushroom, and cellar. Its suede-like, gray/tan rind is mottled with different natural molds of varying color, and inside is an ivory paste with small eyes. The cheese is aged a minimum of 60 days.

The natural rind is brushed during maturation, and can sport black, brown, gray and white molds. The cheese molds are generally 7” in diameter and 2-3” in height. Since traditional farms in France skim the milk for butter making, Tomme de Savoie is normally a low fat cheese in the 25-40% range.
  • Yield4 pounds
  • Agingtime 2 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not Ultra Pasteurized)
  • The below culture amounts are for raw milk, if using pasteurized milk double culture amounts
  • 1/8 tsp MA 11 or MM 100 (Mesophilic)
  • 1/16 tsp MY 800 (Thermophilic)
  • 1/8 tsp MVA (Enhances Texture & Aroma)
  • 1/8 tsp MYCODORE (To Establish Surface Growth)
  • 3.75 ml (just over 3/4 tsp) Single Strength Liquid Rennet
  • Salt
  • 1 tsp (2.5 ml) Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Large Tomme Cheese Mold
  • Butter Muslin
  • 4-5 lb weight for pressing
  • Cheese Mat