Tomme (), occasionally spelled Tome, is a class of cheeses produced mainly in the

French Alps The French Alps are the portions of the Alps mountain range that stand within France, located in the Auvergne-Rhône-Alpes and Provence-Alpes-Côte d'Azur regions. While some of the ranges of the French Alps are entirely in France, others, such a ...

and in

Switzerland Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland ...

.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the

skimmed milk Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was re ...

left over after the cream has been removed to produce

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

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. Tomme cheeses date back to

ancient history Ancient history is a time period from the History of writing, beginning of writing and recorded human history through late antiquity. The span of recorded history is roughly 5,000 years, beginning with the development of Sumerian language, ...

. There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is

Tomme de Savoie Tomme de Savoie () is an uplandJoel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's mil ...

. 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 or Tuma originates from the area between Val d'Aoste and

Ventimiglia Ventimiglia (; , ; ; ) is a resort town in the province of Imperia, Liguria, northern Italy. It is located west of Genoa, and from the French-Italian border, on the Gulf of Genoa, having a small harbour at the mouth of the Roia river, w ...

, and is usually made from cow's milk. Tomme fraîche is traditionally used to make aligot, an

Auvergnat (; ) or (endonym: ) is a northern dialect of Occitan spoken in central and southern France, in particular in the former administrative region of Auvergne. Currently, research shows that there is not really a true Auvergnat dialect but rath ...

dish combining melted cheese and mashed potatoes.

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See also