Tomme

Tomme
Tomme
	Cows/Goats/Sheep
Pasteurised	No
Texture	Hard
	Related media on Commons

Tomme (French pronunciation: [tɔm]), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland.^[1] It can be made from cow's, ewe's, or goat's milk.^[1] Tommes are normally produced from the skimmed milk^[1] left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat.^[2] Tomme cheeses date back to ancient history.^[3]

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is

Val d'Aoste and Ventimiglia

, and is usually made from cow's milk.

Tomme is traditionally used to make

Auvergnat

dish combining melted cheese and mashed potatoes.

References

^ ^a ^b ^c ^d Joel Robuchon et al., Larousse Gastronomique (New York, New York: Clarkson Potter, 2001), page 1220.
^ (Larousse (2001), p. 1220.)
ISBN 978-1-4165-6099-9
. Retrieved May 19, 2016.

See also

Swiss cheeses and dairy products

Toma
(Italy)

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[Larousse-1] Joel Robuchon et al., Larousse Gastronomique (New York, New York: Clarkson Potter, 2001), page 1220.

[2] (Larousse (2001), p. 1220.)

[3] ISBN 978-1-4165-6099-9
. Retrieved May 19, 2016.

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[2]

[3]