Tome Or Tomme

A name for a small or medium-size rustic wheel or mountain cheese. The term originated in the Haute Savoie region of France (the French Alps). Tommes are typically produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses (or when there is too little milk to produce a regular cheese). As a result, they are generally lower in fat than other cheeses.

The California Milk Advisory Board