- Tomme cheese
Tomme, is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French
alps. Tommes are normally produced from the skim milkleft over after the cream has been removed to produce butterand richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat.
There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius and Tomme du Revard.
Tomme de Montagneis a collective term for the upland varieties, e.g. Tomme de Savoie but not Tomme de Beaujolais.
Tomme is traditionally used to make
aligot, an Auvergnat dish combining the melted cheese and mashed potatoes.
*The Italian cheese Toma
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