Tomme
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
Frédérique Voisin-Demery from Grenoble, France, CC BY 2.0, via Wikimedia Commons
Key Facts
| Country of Origin | France, Switzerland |
| Specific Origin | France, Switzerland, United States |
| Milk Type | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized |
| Fat Content | Generally low; up to 20 to 40% in Tomme de Boudane and Tomme de Revard |
| Rind | Grayish natural |
| Texture | Creamy, pliable |
| Flavor | Varied |
| Aroma | Milky |
| Colors | Gray or brownish |
| Forms | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
| Age | Varies |
| Rennet Type | Varies |
| Alternative Spellings | Tome |
| Also Known As | Toma, Tuma (Italy) |
What is Tomme Cheese?
Tomme, occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tomme cheeses date back to ancient history.
Tommes are normally produced from the skimmed milk left over after the cream has been removed to make butter and richer cheeses, or when there is too little milk to produce a full cheese. That is why they are generally low in fat. Two exceptions are Tomme de Boudane and Tomme de Revard, which can contain as much as 20 to 40% fat.
There are many varieties, usually identified by their place of origin. The most famous is Tomme de Savoie. Others include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, so it covers Tomme de Savoie but not Tomme de Beaujolais.
An Italian product spelled Toma or Tuma comes from the area between Val d'Aoste and Ventimiglia and is usually made from cow's milk.
Tomme fraîche is traditionally used to make aligot, an Auvergnat dish of melted cheese and mashed potatoes.
How Does Tomme Cheese Compare?
The most relevant cheeses to compare Tomme against.
