Title: Tomme Cheese: A Taste of the French Alps
Description: Tomme (or Tomme), in the French Savoie and Haute-Savoie regions, was once a name encompassing almost any small, cow’s milk cheese produced by farmers. Derived from the Greek word meaning “piece,” Tomme boasts a rich history and regional variations, mirroring the prevalence of caciotta in Italy. Each Alpine valley often holds its unique Tomme recipe, resulting in a diverse range of handcrafted, artisanal cheeses produced in small batches year-round. Made typically from partially skimmed milk (with the cream reserved for butter production), Tomme cheeses offer a leaner profile while retaining a delightful complexity of flavor determined by the milk and the cows’ diet. Enjoy this versatile cheese paired with dried fruits and a robust red wine, or alongside charcuterie and crusty bread.
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