Tomme vs Tomme de Savoie
Tomme
Facts
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
Tomme is a French cheese word more than a single recipe, and it usually means a round, flat wheel with a natural rind. The paste is pressed and not cooked the way a very dry grating cheese is cooked, so the texture stays semi-hard and supple. Many tommes were traditionally made from milk that had already lost some cream. The word covers farm cheeses across France. A label that says only tomme names a style, not one fixed cheese from one valley.
Tomme de Savoie
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Savoie
Tomme de Savoie is a pressed cow's milk cheese from Savoie, in France, and it is the upland tomme of that region. Wheels are modest in size, with a natural rind that is often gray brown and mottled with harmless surface molds. The paste is pale and supple, with small openings rather than large eyes. Some cream is often taken off the milk first, so the flavor is milky and nutty rather than very rich. It is a mountain table cheese for slicing and for cooking.