This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


a round mountain cheese

Tomme cheese (in this case, Tomme du Beaujolais)

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.

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 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.

Cheese and dairy

Text © Dana Facaros

Images by Classiccardinal, User:Stevage