Tomme
A semi-hard mountain cheese from the French Alps with a gray-brown natural rind (e.g. Tomme de Savoie). Favored as a table and melting cheese for its earthy, nutty flavor.
What Is Tomme?
Tomme is a semi-hard cow's milk cheese with a grey-brown natural rind, made mostly in the French Alps (Savoie region). Various “tomme” cheeses are produced with the same name in different regions.
Its interior is ivory-yellowish, elastic, and has few holes; its taste is earthy, nutty, and mildly-intensely soft. Since it is generally made from reduced-fat milk, it is lighter than many hard cheeses.
Nutritional Value of Tomme
Like other semi-hard cow's cheeses, tomme provides roughly 340 kcal of energy per 100 g, high protein, and fat; it is rich in calcium. Values are approximated from a similar cheese profile.
What Are the Benefits of Tomme?
With its quality protein and calcium content, tomme can be considered part of a balanced diet; due to its fat and salt content, moderate consumption is recommended.
This information is general; tomme is a food, not a substitute for medical treatment.
How to Choose Tomme
Good tomme is a cheese with a dry-grey rind and an elastic, moist-looking interior. Its smell should be earthy-mushroomy and pleasant; a cracked and overly dry interior is not desired.
- Rind should be dry-grey, interior elastic-moist
- Smell should be earthy-pleasant
- Interior should not be overly dry and cracked
How to Store Tomme
Tomme is stored with its rind on, wrapped in breathable cheese paper, in the vegetable drawer of the refrigerator. Wrapping it tightly in plastic wrap suffocates the rind; slight moisture should be preserved.
Using Tomme in the Kitchen
Tomme is used as a table cheese; it is also used in gratin dishes, potato dishes similar to tartiflette, and sandwiches. Since it melts well, it is also used in hot dishes.
Is Tomme's Rind Eaten?
Its natural grey rind is traditionally edible; however, its intense earthy taste may not suit everyone, so it can be trimmed off depending on preference.
Frequently Asked Questions
Which milk is tomme made from?
Classic Tomme de Savoie is made from cow's milk; in other regions, tomme varieties are also made from goat's or sheep's milk.
What does tomme taste like?
It has an earthy, nutty, mildly-intensely soft taste; its rind adds a mildly mushroomy depth to the flavor.
Is tomme a melting cheese?
Yes; its semi-hard structure melts nicely with heat, so it is used in gratin dishes and hot potato dishes.