tommes

Tommes refers to a family of wheel-shaped cheeses produced in the mountainous regions of France and nearby Switzerland. The name comes from tomme, an old French word for a round cheese wheel. Although cow’s milk is most common, some varieties use sheep or goat milk, and many Alpine regions have their own distinctive tomme styles, such as Tomme de Savoie and Tomme de Jura.

Production and characteristics vary, but tommes are typically made by coagulating milk with rennet, cutting and cooking the curd, and pressing the result into discs or wheels. They usually have a natural or brushed rind and a pale ivory paste that ranges from semi-soft to firmer textures, depending on aging. Aging periods can span from a few weeks to several months, during which the flavor evolves from mild and creamy to earthy, nutty, and more robust. Moisture content and salt levels also influence texture and taste, with regional variations reflecting local climates and practices.

Regional varieties and distribution: In France, the best-known examples include Tomme de Savoie and Tomme de Jura, both associated with Protected Designation of Origin in some contexts. In Switzerland and other Alpine areas, cheeses described as tommes are common, often produced from cow’s milk and reflecting local grazing, forage, and seasonal factors. Tommes are widely enjoyed as a table cheese and can be used melted or grated in dishes, pairing well with bread, fruit, and light wines.

Overall, tommes represent a versatile category of traditional Alpine cheeses, valued for their range of textures and flavors shaped by regional milks and aging styles.