Tomme

Tomme is a type of cheese originating from the French and Swiss Alps. Tomme cheeses are primarily produced in the Savoie region of France and in parts of Switzerland. The name "Tomme" is used to denote a variety of cheeses produced in a specific region, with the full name of the cheese often including the name of the village or area of production. For example, Tomme de Savoie is from the Savoie region, while Tomme de Beaujolais comes from the Beaujolais area.

Characteristics

Tomme cheeses are generally made from cow's, goat's, or sheep's milk. They are notable for their thick rinds and semi-firm to firm textures. The flavor of Tomme cheese can vary widely depending on the age, ingredients, and specific production methods, but they typically have a mild, nutty taste in their younger forms, becoming more robust and complex as they age. The appearance of Tomme cheese can range from a pale, creamy interior with a grey or brown rind to more rustic, darker versions.

Production

The production of Tomme involves traditional cheese-making techniques that have been passed down through generations. The process begins with the collection of milk, which is then heated and curdled using rennet. The curds are cut, stirred, and then pressed into molds. The cheese is then salted and left to age in cool, humid cellars. Aging time can vary from a few weeks to several months, or even years, depending on the specific type of Tomme.

Varieties

There are numerous varieties of Tomme cheese, each with its unique characteristics. Some of the most well-known include:

• Tomme de Savoie: A mild, nutty cheese with a grey rind, made from cow's milk.
• Tomme de Chevre: Made from goat's milk, this Tomme has a creamy texture and a slightly tangy flavor.
• Tomme de Brebis: Produced from sheep's milk, offering a richer flavor and firmer texture.
• Tomme Brulée: A unique variety where the rind is slightly charred, giving the cheese a distinct smoky flavor.

Culinary Uses

Tomme cheeses are versatile in the kitchen and can be enjoyed in various ways. They can be served on a cheese board, used in salads, melted in traditional dishes such as fondue, or incorporated into sauces. The milder varieties pair well with fruits and nuts, while the more aged Tommes can stand up to robust wines and charcuterie.

Cultural Significance

Tomme cheeses hold a special place in the culinary traditions of the Alps region. They are a testament to the art of cheese-making and the importance of terroir in producing distinct flavors. Cheese festivals and competitions in the region often feature Tomme, celebrating its variety and heritage.