A tomme is a goat, sheep or cow milk cheese wheel traditionally produced in the high pastures of Savoie, Provence and the Dauphiné circular. It is also the name given to Cantal or Laguiole cheeses at the first stage of their preparation.
Tomme crayeuse, or ‘chalky tomme’, from Savoie is aged longer than other tommes, giving it a greyish rind, dense chalky paste and more bite.
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 with a spout called a toupine. After a few days, the water is released; when the cheese is completely drained, it’s ready to eat.
A few tommes have only one ‘M’, such as Tome des Bauges.
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