Editing Tomme

{{Short description|Type of cheese}}
{{Refimprove|date=July 2014}}
{{Infobox Cheese
| name          = Tomme
| image         = [[File:TommedeBeaujolais.jpg|220px]]
| othernames    = 
| country       = [[France]]<br>[[Switzerland]]
| region        = 
| town          = 
| source        = [[Cow]]s/[[Goat]]s/[[Sheep]]
| pasteurised   = No
| texture       = Hard
| fat           = 
| protein       = 
| dimensions    = 
| weight        = 
| aging         = 
| certification = 
}}

'''Tomme''' ({{IPA|fr|tɔm|-|LL-Q150 (fra)-Mecanautes-tomme.wav}}), occasionally spelled '''Tome''', is a class of cheeses produced mainly in the [[French Alps]] and in [[Switzerland]].<ref name = Larousse>Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York:  Clarkson  Potter, 2001), page 1220.</ref>  It can be made from cow's, ewe's, or goat's milk.<ref name = Larousse/>  Tommes are normally produced from the [[skimmed milk]]<ref name = Larousse/> left over after the cream has been removed to produce [[butter]] and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat.<ref>(Larousse (2001), p. 1220.)</ref> Tomme cheeses date back to [[ancient history]].<ref>{{cite book | last=Kessler | first=B. | title=Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese | publisher=Scribner | year=2009 | isbn=978-1-4165-6099-9 | url=https://archive.org/details/isbn_9781416560999 | url-access=registration | accessdate=May 19, 2016 | page=[https://archive.org/details/isbn_9781416560999/page/211 211]}}</ref>

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is [[Tomme de Savoie]].<ref name = Larousse/> Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g., Tomme de Savoie but not Tomme de Beaujolais. An Italian product spelled [[Toma cheese|Toma]] or Tuma originates from the area between [[Val d'Aoste]] and [[Ventimiglia]], and is usually made from cow's milk.

[[Tome fraîche|Tomme fraîche]] is traditionally used to make [[aligot]], an [[auvergne (province)|Auvergnat]] dish combining melted cheese and mashed potatoes.

==References==

{{Reflist}}

==See also==
* [[Swiss cheeses and dairy products]]
* [[Toma (cheese)|Toma]] (Italy)

[[Category:French cheeses]]
[[Category:Swiss cheeses]]
[[Category:Ancient dishes]]


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