Tomme

Tomme is a term used for a family of small, round cheeses produced in the Alpine regions of France and Switzerland. The name derives from tomme, a French word meaning a wheel or block of cheese, and has come to denote several regional cheeses sharing a common form and production method rather than a single standardized identity.

Most tommes are made from cow's milk, though there are varieties made from goat or sheep milk in some alpine valleys. The milk is curdled and pressed into round molds, yielding a disc-shaped cheese with a thin edible rind. Tommes are typically aged for a short period in caves, cellars, or cool rooms, resulting in a semi-soft texture and a flavor that ranges from mild and milky to nutty and earthy as they mature. The rind often takes on a gray to brown patina and is generally eaten along with the cheese.

Regional tommes vary by milk source, aging time, and local practices. Notable examples from the broader Alpine area include Tomme de Savoie and other alpine tommes produced in French and Swiss valleys. In Switzerland, similar cheeses are produced across the alpine cantons and may carry regional names.

In culinary use, tommes are commonly enjoyed as a table cheese with bread or fruit, and they can be used in cooking, melting in dishes, or as part of cheeseboards. Their relatively mild character makes them versatile, especially when young, while older versions offer more pronounced, rustic flavors.