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Monday, 19 May 2008 |
The Tommes (or Tomes), meaning ‘slice’
or ‘piece’, are made throughout France.
They are sold in almost every supermarket and grocery outlet
and can be made from cow’s, sheep’s or goat’s milk, or a
combination. The depth of flavour depends on the type of
milk used. Some Tommes have an AOC status, but many are
produced at farm or artisan level and sold locally, often from
market stalls.
On average the full Tommes weigh around 2kg to 3kg and
are sold in triangular portions. They are seldom left more than
three to four months to mature. Flavoured versions, with
cumin, clove or paprika added to the maturing cheese, have
appeared recently. Another version spends four to six weeks
of its life in the pomace of grapes which imparts a distinct
taste of eau de vie to the cheese.
Once cut, the colour can vary from ivory
to a mid-yellow, depending on the milk
used, and the length and method of
maturing. Tommes often have small elliptical
holes throughout the cheese.
Tommes from the Hautes-Alpes: left, the ivory-coloured Le Ramounet,
made from a combination of ewe’s and cow’s milk; right, the purely
cow’s milk Tomme de l’Izoard
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Downtime 
