Tomme (Tome) is a generic term for a group of cheeses produced mainly in the French Alps and Switzerland. Usually, Tommes are cheeses produced from skimmed milk after removing the cream to make butter and full cream cheeses. As a result, they are low in fat.
Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse.
Tomme is a complex cheese with a milky and buttery aroma. The texture is semi-soft or firm. Its pate is often white to light yellow and is covered with ivory to a yellow rind.
The cheese tastes delicious with fresh or dried fruit and a glass of red wine.