Tomme is a generic term for a group of cheeses produced mainly in the French Alps and in Switzerland. Usually, Tommes are cheeses produced from skimmed milk after the cream has been removed to make butter and full cream cheeses. Consequently, they are low in fat. Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse. Tomme is a complex and unpredictable class of cheeses with a delicate milk and buttery aroma. It tastes of fresh butter and cream yet can be complex when compared to some other cheeses. The texture is semi-soft or soft and pliable. Its pate, which is often white to light yellow in colour, comes covered with an ivory to a yellow rind. The cheese tastes delicious with fresh or dried fruit and a glass of good red wine.

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