Tomme

A type of cheese from the French Alps

Tomme is a type of cheese that originates from the French Alps and is commonly produced in the Savoie and Haute-Savoie regions. The name "Tomme" is derived from the local dialect and generally refers to a family of cheeses rather than a single variety. Each Tomme is unique, often named after the village or region where it is produced, such as Tomme de Savoie, Tomme de Beaujolais, and Tomme de Montagne.

Characteristics

Tomme de Beaujolais

Tomme cheeses are typically made from the skimmed milk left over after the cream has been removed to make butter or richer cheeses. This results in a cheese that is lower in fat compared to other varieties. The texture of Tomme can range from semi-soft to firm, and it often has a rustic, grayish-brown rind that develops naturally during the aging process.

The flavor of Tomme is generally mild, with earthy and nutty undertones. However, the taste can vary significantly depending on the specific type of Tomme and the conditions under which it is aged. Some Tommes are aged for several months, which allows them to develop a more complex flavor profile.

Production

Tomme is traditionally made from cow's milk, although variations using goat's or sheep's milk also exist. The milk is first heated and then inoculated with cultures to start the fermentation process. Rennet is added to coagulate the milk, forming curds. These curds are cut, drained, and pressed into molds to form the cheese.

After pressing, the cheese is salted and left to age in a cool, humid environment. The aging process can last anywhere from a few weeks to several months, depending on the desired characteristics of the final product. During aging, the cheese is regularly turned and brushed to develop its distinctive rind.

Varieties

There are numerous varieties of Tomme, each with its own unique characteristics:

• Tomme de Savoie: One of the most well-known types, it is made from cow's milk and has a mild, nutty flavor.
• Tomme de Beaujolais: Made in the Beaujolais region, this variety is known for its creamy texture and slightly tangy taste.
• Tomme de Montagne: Produced in mountainous regions, it often has a firmer texture and a more pronounced flavor.

Culinary Uses

Tomme is a versatile cheese that can be enjoyed on its own or used in cooking. It is often served as part of a cheese platter, paired with fruits, nuts, and wine. In cooking, Tomme can be melted into dishes such as fondue, gratin, or quiche. Its mild flavor makes it a suitable addition to a variety of recipes without overpowering other ingredients.

Related pages

• Cheese
• French cuisine
• Savoie
• Haute-Savoie