Tomme

What is Tomme?

Tomme refers to a broad group of cheeses found across the French Alps and into Switzerland. The name sometimes appears as Tome. These wheels vary by region but share a common trait: they are often made from skimmed milk. This happens when cream is removed for butter or richer products first. Some varieties use cow, goat, or sheep milk. The texture ranges from semi-soft to hard. They typically have a natural rind and a pale interior. The taste is generally mild, milky, and slightly tangy. Fat content varies widely, with some types being very lean while others like Tomme de Revard can be quite rich.

Where does Tomme come from?

The tradition of making tomme stretches back to ancient times in the Alpine regions. Farmers created these cheeses to utilize leftover skimmed milk after butter production. This practice allowed them to reduce waste and create a staple food source. Different valleys developed their own specific versions based on local animals and terrain. Tomme de Savoie remains the most recognized variety today. Other names identify specific towns or methods, such as Tomme au Fenouil or Tomme du Revard. An Italian cousin called Toma exists between Val d'Aoste and Ventimiglia.

What does Tomme taste like?

The flavor profile depends heavily on the milk type and aging period. Most tommes offer a gentle, creamy taste with a distinct tanginess. Skimmed milk versions tend to be lighter and less buttery. Aged examples develop sharper notes and a firmer texture. The aroma is usually clean and pastoral, reflecting the mountain pastures where the animals graze. Texture can range from smooth and pliable in younger wheels to crumbly in older ones. The rind adds an earthy element that complements the soft paste inside.

How Tomme is made

Producers start by separating cream from the raw milk to make butter. The remaining skimmed milk is then curdled using rennet. Curds are cut gently and cooked slowly to release whey. The mixture is pressed into molds to form wheels. Salting follows, either through dry rubbing or brine immersion. Ripening occurs in cellars or caves for several weeks or months. Some varieties undergo washing to encourage specific rind bacteria. The process relies on traditional mountain dairy techniques passed down through generations.

How Tomme is eaten and cooked

Tomme serves well as a snack or part of a cheese board. Its melting quality makes it ideal for hot dishes. In Auvergne, fresh tomme forms the base of aligot, a dish mixing melted cheese with mashed potatoes. Grated aged tomme works well in sauces or over vegetables. It pairs nicely with crusty bread and local wines. Cooks also use it in quiches and gratins where a mild cheese flavor is desired without overwhelming richness.

Tomme through the day

This cheese fits comfortably into daily mountain life. It appears at lunch as a simple sandwich filling or alongside soup. Diners enjoy it at dinner as part of a main course or cheese selection. Snackers appreciate its portability and mild taste. It rarely graces dessert tables but stands strong as a savory staple. Festive occasions might feature larger wheels shared among families during winter gatherings.

Tomme in the world's kitchens

Alpine cuisines in France and Switzerland center around tomme. Local cooks value its ability to stretch meals using scarce resources. Auvergnat cuisine highlights its melting properties in hearty potato dishes. Swiss mountain communities prepare similar recipes using their own regional variants. The Italian Toma offers a parallel tradition in the western Alps, often served with polenta or in risottos. Each area adapts the basic recipe to suit local ingredients and tastes.

Faith and ritual

No specific religious ties define the general tomme category. Monastic traditions in the Alps historically preserved cheesemaking knowledge. Pastoral herders brought cheeses down from high pastures during seasonal migrations. These practices reflect a deep connection to land and livestock rather than formal doctrine. Vegetarian rennet options exist for those avoiding animal enzymes, though traditional methods often use standard rennet.

Tomme at celebrations

Tomme plays a role in seasonal festivals marking the return of cattle from summer pastures. Communities celebrate the arrival of fresh mountain products with markets and tastings. Wedding feasts in rural areas may include large wheels as symbols of abundance. New year celebrations sometimes feature tomme-based dishes to ensure prosperity. Hospitality customs dictate serving this cheese to guests arriving in remote villages.

Custom and folk tradition

Folklore connects tomme to ancient Alpine survival strategies. Elders teach young farmers how to judge ripeness by touch and smell. Proverbs warn against wasting skimmed milk, emphasizing resourcefulness. Local lore claims certain caves impart unique flavors due to mineral content. Herding songs often mention the journey of bringing cheese down from high altitudes. These stories preserve the cultural memory of mountain dairy life.

Buying, keeping and serving Tomme

Wrap tomme in wax paper or parchment to allow it to breathe. Store it in the vegetable drawer of the refrigerator. Consume within a few weeks of purchase for best texture. Avoid plastic wrap which traps moisture and promotes mold growth. Let the cheese come to room temperature before serving to enhance flavor. Older wheels keep longer than fresh varieties.

What to use instead of Tomme

When a specific regional tomme is unavailable, other alpine cheeses work well. Beaufort or Abondance serve as good alternatives for cooking due to their melting qualities. For snacking, a mild cheddar or gouda can mimic the tangy profile. Fresh mozzarella substitutes for tomme fraîche in aligot if needed. Avoid overly sharp cheeses as they overpower delicate dishes.

Protection and trade

Production remains largely small-scale and artisanal. Many varieties lack protected status despite their historical significance. Tomme de Savoie enjoys greater recognition and wider distribution. Imitations appear in supermarkets under generic labels. Export markets favor aged wheels for their durability. Local cooperatives support traditional producers facing industrial competition.

Questions people ask about Tomme

Good reading and sources

• Tomme on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data