I've been working on my own Tomme recipe. Is the Tomme de Savoi recipe you found the one from Jim Wallace? If so, please look at the thread that I posted "Tomme #2" for the comments made about some of his recipes and the oddities with them. While I did not follow the Tomme de Savoie recipe, I did see the same issues with the Tomme recipe that I was having problems with.
Moving on to the flavor profile. I have been using Flora Danica and it imparted a nice buttery flavor to my successful Tomme. I have another one in the cave now which is about three weeks away from being tasted - also with Flora Danica. I've been looking at trying my next make with different cultures to see if I can "amp up" the flavor some and was thinking of trying a Mesophilic Type B, or MM4001, but have not really found many resources on the net to tell me what flavors those would impart.
If you find any info, please share.