Tomme Cheese

Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.

What is Tomme Cheese?

Tomme is a term for a type of round, flat cheese with a grayish natural rind. The term likely comes from the Greek word tomos or the Latin tomus, both meaning a cut or slice. The term "tome" in English can refer to a large or heavy book, suggesting the cheese’s substantial size.

Traditional Production

Tomme cheeses are often named after their place of origin, such as the well-known Tomme de Savoie from the French Alps. These cheeses are typically made from skim cow’s milk after the cream is removed for butter production. They were originally produced in high mountain pastures and have a rustic appearance due to their peasant origins. While Tommes are famous in France and Switzerland, they are now made in various parts of the world, including the United States.

Common Characteristics

Tomme cheeses are characterized by their size and shape. They are usually larger and flatter than many other cheeses, ranging from 6 to 40 inches (15 to 100 centimeters) in diameter and 3 to 4 inches (7 to 10 centimeters) thick. They often have a grayish natural rind, though this can vary. The cheeses are typically made by heating the curds to a low temperature, resulting in a creamy texture. Aging in cellars encourages the growth of natural microflora, giving Tomme cheeses their distinctive rind.

Flavors

The flavor of Tomme cheeses can vary widely. They can be made from different types of milk and aged using various techniques, resulting in a range of flavors. Some well-known varieties include Tomme de Savoie, Tomme de Grosse-Île, Tomme de Manigodine, Crayeuse, Old Kentucky Tomme, Toma Piemontese, Tomme de Abondance, Peekville Tomme, and Thomasville Tomme.

Production Regions

Tomme cheeses are traditionally produced in the French Alps and Switzerland, but can also be found in Canada, Italy, and the United States. They are usually named after their place of origin. In Italy, Toma or Tuma cheeses are made in the region between Val d'Aoste and Ventimiglia, typically from cow's milk. In Auvergne, France, Tomme fraîche is used to make aligot, a dish combining melted cheese and mashed potatoes.

Examples of Tomme Cheeses

• Tomme de Savoie - A well-known Tomme from the French Alps made from skim cow’s milk.
• Tomme de Grosse-Île - A Canadian Tomme cheese.
• Tomme de Manigodine - A French Tomme known for its unique flavor.
• Crayeuse - A French Tomme with a creamy texture.
• Old Kentucky Tomme - An American Tomme made in Kentucky.
• Toma Piemontese - An Italian Tomme from the Piedmont region.
• Tomme de Abondance - A French Tomme from the Abondance Valley.
• Peekville Tomme - Another American Tomme.
• Thomasville Tomme - An American Tomme from Thomasville, Georgia.