How to Make Tomme de Savoie at Home

--- published by foodie Parmod.

Introduction

Tomme de Savoie is a semi-soft, natural-rind cheese from the Savoie region in the French Alps, made traditionally with raw cow’s milk. With its earthy flavour, subtle nuttiness, and creamy but firm texture, it’s a favourite for cheeseboards and rustic French cooking.

In this guide, you’ll learn how to make Tomme de Savoie at home using ingredients and tools available in the UK. This is a perfect project for aspiring artisan cheesemakers looking to recreate authentic French Alpine flavour in their own kitchen.

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What is Tomme de Savoie?

Tomme de Savoie (pronounced tom duh sav-wah) is a washed-curd, pressed cheese with a natural grey rind that develops during ageing. It is lower in fat than many cheeses because it’s traditionally made with skimmed milk left over after cream has been removed to make butter.

Its unique characteristics include:

Mottled, earthy rind

Mild, savoury flavour

Pale yellow paste with small holes (eyes)

Aged for 1 to 3 months in a cool cave or cellar

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Ingredients (for 1 small wheel)

4 litres raw or pasteurised cow’s milk (non-UHT)

1/4 tsp mesophilic starter culture (e.g. MA4001 or Flora Danica)

1/8 tsp thermophilic starter culture (e.g. Thermo B)

1/8 tsp liquid rennet, diluted in 30 ml cool, non-chlorinated water

1/4 tsp calcium chloride (only if using pasteurised milk)

1–1.5 tsp non-iodised sea salt

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Equipment You’ll Need

Large stainless-steel pot (6-litre capacity)

Cheese thermometer

Long curd knife

Cheese mould (round, 15–18 cm)

Cheesecloth or butter muslin

Cheese press (can use DIY weights)

Cheese mat for draining

Cheese cave or cool fridge (10–13°C with high humidity)

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Method: How to Make Tomme de Savoie

Step 1: Warm and Acidify the Milk

1. Pour the milk into your pot and slowly warm it to 32°C over low heat.

2. Sprinkle the mesophilic and thermophilic starter cultures evenly on the surface.

3. Let sit for 2 minutes, then stir gently for 1 minute to mix well.

4. Let the milk ripen for 30 minutes, maintaining the temperature.

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Step 2: Add Rennet

1. Stir in the diluted rennet using an up-and-down motion.

2. Cover and let the milk set undisturbed for 45–60 minutes.

3. When ready, the curd should form a clean break.

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Step 3: Cut and Cook the Curd

1. Cut the curds into 1 cm cubes and allow to rest for 5 minutes.

2. Slowly raise the temperature to 38°C over 30 minutes while gently stirring.

3. Maintain temperature and continue stirring gently for another 15–20 minutes.

4. Let curds settle for 10 minutes.

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Step 4: Drain and Mould

1. Line your mould with cheesecloth and ladle the curds into the mould.

2. Press lightly with 2–4 kg weight for 30 minutes.

3. Remove the cheese, flip it, and press again for 6–8 hours, increasing pressure to 8–10 kg.

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Step 5: Salting

1. After pressing, remove the cheese and rub with non-iodised salt on all surfaces.

2. Alternatively, you can brine the cheese in a 20% salt solution (200 g salt to 1 litre water) for 12 hours.

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Step 6: Drying

1. Place the cheese on a mat in a cool area (around 10–13°C) with good airflow.

2. Let the cheese dry for 2–3 days, turning it daily until the surface is dry to touch.

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Step 7: Ageing

1. Transfer the cheese to a cheese cave, wine fridge, or box in the fridge with high humidity.

2. Age at 10–13°C for at least 4–6 weeks, turning every 2–3 days.

3. Allow natural rind moulds (white and grey) to develop. Do not wash the rind — it's meant to be rustic and earthy.

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Serving Suggestions

Slice and serve with baguette, cornichons, and cured meats

Pairs well with Savoie white wines or dry cider

Melt into tartiflette, omelettes, or toasties

Ideal on a cheeseboard with Alpine honey and nuts

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Tips for Success

Use raw milk if available and legal in your area for the best flavour

Maintain consistent temperature during ageing

A natural mouldy rind is expected — avoid washing unless off-smells develop

The longer you age the cheese, the deeper and stronger the flavour

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How to make Tomme de Savoie at home

Homemade Tomme cheese UK recipe

French Alpine cheese recipe step-by-step

How to age natural rind cheese at home

Artisan cheese recipe British kitchen

Traditional French cheese guide

Tomme cheese with British ingredients

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Conclusion

Tomme de Savoie is a rewarding and delicious homemade cheese that brings the heart of the French Alps to your own kitchen. Its natural rind, mild flavour, and rustic charm make it a fantastic addition to any cheeseboard. Whether you're an experienced cheesemaker or a curious beginner, this traditional method offers both education and enjoyment.

Ready to make your own Tomme de Savoie? Follow this guide, and in just a few weeks, you'll be tasting a piece of Savoie tradition made by your own hands.

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--- write ✍️ by foodie Parmod.