Tomme is less a single cheese than a broad French family name, applied to round wheels of mountain cheese made across the Alps, Pyrenees, and Massif Central. Dozens of distinct Tommes exist, unified by their rustic natural rinds and their origins in small mountain dairies.

Flavor Profile

Tommes are typically semi-firm with a supple paste beneath a thick grey-brown natural rind that may show white or orange mould. The flavor is generally mild, earthy, and nutty with a grassy quality from mountain pasture and a light tang. Individual Tommes vary considerably, but approachability is the family trait.

How to Serve

Serve at room temperature on a board as an everyday mountain cheese. Tomme melts well for gratins and tartiflette-style dishes, and it slices for sandwiches. The thick natural rind is not eaten.

Pairing Suggestions

Pair with a Savoie white, a light Gamay, or a dry cider. Serve with dried fruit, walnuts, cured mountain ham, and a good glass of red wine.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three weeks.