This is an alpage (high mountain) cheese using morning and evening milk, adding skimmed milk to the fresh full fat milk, with a rind that is both earthy and musty. However, the winter and spring cheeses use the milk from cattle grazing on lower pastures and the flavour of the cheese becomes lighter and creamier with a slightly pitted pate – almost verging on sweet fresh cobnuts – whereas the true alpage cheeses can be deeper in colour and more robust in taste.

Tomme de Savoie