Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular. First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish grey bloomy rind. Made from full-fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a Tometta or toma cylinder. The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.