Tomme de Savoie is a semi-firm, cow’s milk cheese from the Savoie region in France. It is made using skim milk left over after the cream has been used to make butter or richer cheeses. It is therefore a relatively lower fat cheese that has a fat content between 20 and 45%. It is a pressed cheese that is made in small, 1-2kg sized forms. This cheese is made all year with slight flavor differences resulting in the diets the cows eat during the summer and winter months. It is aged for at least 2 months and develops a thick, gray colored, powdery, rustic looking rind. The pate is mild and grassy that is beige colored.