Patrick Oconnell
Tomme, also known as tome or toma, is a type of cheese made from the milk of cows, ewes, or goats. It is produced mainly in the French Alps and in Switzerland. Tomme cheeses are diverse, and there are many varieties, each named after the area where they are made. Tomme de Savoie, for example, is a mild, semi-soft cow's milk cheese with clean flavours of citrus, mushroom, and cellar. Its rind has an interesting earthiness and slight tang. Another variety, Tommette de Corbiers, is a raw sheep's milk cheese with mushroomy flavours and notes of caramel and honey.
| Characteristics | Values |
|---|---|
| Flavour | Mild, creamy, nutty, mushroomy, tangy, earthy |
| Texture | Soft and succulent |
| Smell | Strong goat cheese smell |
| Rind | Earthy grey-brown, suede-like, edible |
| Milk | Cow, ewe, or goat |
| Place of origin | French Alps, Switzerland |
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What You'll Learn
Tomme cheese is made from cow, goat, or sheep milk
Tomme cheese is a generic name given to a class of cheese mainly produced in the French Alps and in Switzerland. It is made from cow's, goat's, or sheep's milk. The word "tomme" implies that a cheese is made from the milk of more than one herd, and each variety is named after the area where it is made. Tomme is typically produced from skim milk, the leftover milk after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese.
Tomme de Savoie, for example, is a cow's milk cheese that comes in many varieties throughout the Savoie, a small French region bordering Italy and Switzerland. It is a mild, semi-soft cheese with clean flavours of citrus, mushroom, and cellar. Its suede-like, grey-tan rind is mottled with different natural moulds of varying colour, and the interior is an ivory paste with small eyes. The rind adds an interesting earthiness and a slight tang to the cheese. Without the rind, the cheese itself has a tangy flavour that is pleasant but not terribly memorable.
Tommette de Corbiers, on the other hand, is a raw sheep's milk cheese produced in limited portions in southern France. During its 60-day ageing process, the cheeses are bathed in a saltwater brine and sprayed with Grenache, a strong, amber-coloured local wine. The interior is ivory in colour, darkening towards the orange rind. The tommette's mushroomy flavours are enhanced with notes of caramel and honey.
Tomme cheeses are diverse, and the type of milk and overall flavour profile can vary greatly. French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy grey-brown rind, and intensely nutty taste. However, there are many varieties of tomme, and American production has led to even more diversity, with tommes now including semi-soft, hard, washed, and natural rind cheeses.
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It has a nutty, earthy, and mushroomy taste
Tomme cheese, typically produced in the French Alps and Switzerland, is known for its nutty, earthy, and mushroomy taste. This distinct flavour profile is influenced by the type of milk used and the production process.
The word "tomme" refers to a wheel of cheese made from the milk of more than one herd, typically from cow, ewe, or goat milk. The milk is heated to a lower temperature than in most cheesemaking processes, only to about 88 to 99°F. This results in a semi-soft cheese with a unique texture and taste.
The earthy and mushroomy notes in tomme cheese are particularly prominent in certain varieties, such as Tomme de Savoie and Tommette de Corbiers. Tomme de Savoie, a cheese from the Savoie region of France, is known for its clean flavours of citrus, mushroom, and cellar, with an earthy gray-brown rind. Tommette de Corbiers, a raw sheep's milk cheese from southern France, is aged in a saltwater brine and sprayed with local wine, resulting in mushroomy flavours enhanced by notes of caramel and honey.
While the flavour of tomme cheese can vary depending on the specific variety and production methods, the nutty, earthy, and mushroomy taste is a defining characteristic of this style of cheese. This flavour profile, combined with its creamy texture, makes tomme cheese a unique and delightful option for cheese enthusiasts.
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The rind adds an interesting earthiness and a slight tang
The rind of a cheese wheel is formed naturally as it dries out and ages, and it can significantly impact the flavour of the cheese. Tomme cheese, a generic name for a class of cheese produced mainly in the French Alps and Switzerland, is no exception. Tomme de Savoie, for example, has a suede-like, grey/tan rind that is mottled with different natural moulds of varying colours. Its rind adds an interesting earthiness and a slight tang to the overall flavour profile of the cheese.
The rind of Tomme de Savoie is formed during the ageing process, which typically takes less time than that of other alpine cheeses. This shorter ageing period allows cheesemakers to make a little extra money or to have enough cheese to feed their families during leaner months. The cheese itself has a tangy flavour that is pleasant but not terribly memorable. However, the rind adds a unique dimension to the cheese, making it more interesting and flavourful.
While the rind of Tomme de Savoie is technically edible, some people may find it unappealing or too strong in flavour. It is ultimately a matter of personal preference whether one chooses to consume the rind or not. Those who appreciate the rind of Tomme de Savoie describe its flavour as earthy and slightly tangy, enhancing the overall taste experience of the cheese.
The earthy and tangy notes contributed by the rind of Tomme de Savoie complement the cheese's mild, semi-soft cow's milk flavour. This cheese is known for its clean flavours of citrus, mushroom, and cellar, which can be enhanced by the presence of the rind. The combination of the cheese's natural flavours and the influence of the rind creates a complex and intriguing taste profile that has earned the appreciation of cheese enthusiasts worldwide.
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It has a creamy, soft, and succulent texture
Tomme cheese, a classic French invention, is known for its creamy, soft, and succulent texture. This cheese is produced mainly in the French Alps and in Switzerland, and its texture and taste can vary depending on the type of milk used and the production method.
Tomme is typically made from cow's, ewe's, or goat's milk, and it is often produced from skim milk leftover after making butter or richer cheeses. The milk used in Tomme production is heated to a lower temperature than in most other cheesemaking processes, only to about 88 to 99°F. This lower temperature may contribute to the soft and creamy texture that Tomme is known for.
The texture of Tomme cheese can vary from velvety and soft to slightly unpleasant, depending on the variety and production method. For example, the Tomme de Savoie variety, known for its mild and semi-soft texture, has a creamy center that is velvety and succulent. On the other hand, some tasters have described the texture of the cheese as having "a bite to it" and being almost unpleasant.
The soft and creamy texture of Tomme cheese makes it versatile in culinary applications. It can be enjoyed on its own, paired with chutneys or jams, or used in recipes such as pan-roasted mushrooms over cheesy polenta. The mild and creamy flavor of Tomme also makes it a good choice for those who are new to cheese tasting or who prefer a less intense cheese experience.
In addition to its soft and creamy texture, Tomme cheese is also known for its earthy and nutty flavors, with notes of mushroom, citrus, and cellar depending on the variety. The rind of Tomme cheese can also add an interesting earthiness and a slight tang to the overall taste experience.
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It is a type of cheese produced in the French Alps and Switzerland
Tomme, also known as tome or toma, is a type of cheese produced mainly in the French Alps and Switzerland. It is a classic French invention, but its production has spread to other parts of the world, including the United States. Tomme is typically made from cow's milk, although it can also be made from ewe's or goat's milk. The cheese is produced from skim milk, which is the leftover milk after the cream has been removed to make butter and richer cheeses. This production method is believed to have originated in the alpine regions as a way for cheesemakers to utilise leftover milk efficiently.
Tomme cheeses are known for their diverse flavours and textures. The taste can range from mild and creamy to intensely nutty, with hints of wild mushroom, citrus, and cellar. The texture can vary from soft and succulent to firm and bitey. The rind of tomme cheese is notable, often having an earthy grey-brown colour and contributing an interesting tang to the overall flavour.
One variety of tomme cheese is the Tomme de Savoie, which is produced in the Savoie region of France, bordering Italy and Switzerland. This cheese is made from skimmed cow's milk and has a mild, semi-soft texture. It offers clean flavours of citrus, mushroom, and cellar. Another variety is the Tommette de Corbiers, a petite, hexagonal raw sheep's milk cheese produced in limited quantities in southern France. During its 60-day ageing process, it is bathed in saltwater brine and sprayed with Grenache wine, resulting in mushroomy flavours with notes of caramel and honey.
The word "tomme" implies that the cheese is made from the milk of more than one herd and is typically named after the area where it is made. Tomme cheeses are generally produced by heating milk to a lower temperature than other types of cheese, around 88 to 99°F. This unique production method and their diverse flavours make tomme cheeses a delightful and interesting option for cheese enthusiasts.
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Frequently asked questions
Tomme cheese is known for its intensely nutty taste. However, there is a lot of variety when it comes to the flavour profile of the cheeses that fall under the umbrella of tomme. For example, Tomme de Savoie is a mild, semi-soft cow's milk cheese with clean flavours of citrus, mushroom, and cellar. Another variety, Tommette de Corbiers, is a raw sheep's milk cheese with mushroomy flavours enlivened with notes of caramel and honey.
The word "tomme" (also called "toma" or "tome") refers to a wheel of cheese made on the same farm from which its milk is sourced. Tommes are typically small, round, and rustic, and are often associated with their circular shape and earthy gray-brown rind.
Tomme cheese is made from the milk of cows, ewes, or goats. It is typically produced from skim milk—the leftover milk after the cream has been removed to produce butter and richer cheeses.
