Tomme De Savoie is produced using unpasteurized milk from the French Alps.
The maturing process takes two or more months, producing a cheese with a rustic appearance — a thick, sometimes fuzzy, grey rind with patches of yellow or red molds. It has many small eyes and smells and tastes earthy like a cave. It has a mild and creamy texture, with fruity and nutty taste, but it's also a robust cheese with overtones of salt and an unmistakably raw flavour.
Pairs well with medium-bodied red wines from Côtes du Rhône, sausages, fruits and bread.