Tomme

tomme (or, less often, tome) a French word which means cheese and forms part of the name of certain French cheeses, especially in the Savoie. The best known is tomme de Savoie, but there are numerous others. Almost all are made from skimmed cow’s milk, but tomme de Beaumont is made from whole cow’s milk, and there is also tomme de chèvre, made from goat’s milk.

The variety of tommes is such that it is difficult to generalize about them. But they typically have a grey, mouldy rind; a soft, pale interior; and a mild tang. Tomme au marc is an exception. It is coated with marc (grape pips and skins left over from wine-making) and has a strong taste and aroma. Some other tommes benefit from added flavours: brandy, or the spirit made from marc, or fennel, etc.