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a round mountain cheese

Tomme cheese (in this case, Tomme du Beaujolais)

A tomme is a goat's, sheep's or cow's milk cheese that was traditionally produced in the high pastures, circular in shape, made in Savoie, Provence and Dauphiné. It is also the name given to Cantal or Laguiole cheeses at the first stage of their preparation.

Tomme crayeuse ‘chalky tomme’ from Savoie is aged longer than other tommes, giving it a greyish rind, dense chalky paste and more bite

Pot en grès vernissé, origine France

Tomme forte de Savoie is a rustic cheese, made of leftover tommes (à pâte fondue), mixed with rennet, white wine and eau-de-vie and placed to ferment in a jug called a toupine with a spout. After a few days, the water is released; when the cheese is completely drained, it’s ready to eat.

One kind of tomme has only one ‘M’: Tome des Bauges.

Cheese and dairy

Text © Dana Facaros

Images by Classiccardinal, User:Stevage