Tomme cheese

From Wikipedia, the free encyclopedia

Tomme, which means cheese, is a generic name given to a class of cheese produced mainly in the French alps. Tommes are normally produced from the skim milk 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.

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. Other Tommes include Tomme Boudane, Tomme au Fenouil and Tomme du Revard.

Tomme is traditionally used to make aligot, an Auvergnat dish combining the melted cheese and mashed potatoes.

[edit] See also

• The Italian cheese Toma

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