Tomme

Tomme (/tɔm/) is a type of cheese, and is a generic name given to a class of cheese produced mainly in the and in. Tommes are normally produced from the skim milk left over after the cream has been removed to produce 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, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée, and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g. Tomme de Savoie but not Tomme de Beaujolais.

Tomme is traditionally used to make and, two Auvergnat dishes combining melted cheese and mashed or sautéed.