We can go on a Tomme journey from young and mild to veille, which can be matured for 18 mnths or more.
Tomme is a generic word meaning ’round of cheese’ and will frequently be suffixed with a village or region name. The most famous are probably the Tommes de Savoie. At one time every farmhouse would have made its own Tomme. It varies enormously from mild and smooth, with a buttery texture and grey, smooth rind, through to very mature, dry and holey, with a gnarly crust. Others have a mouldy rind. It is the first low fat cheese, as it is made after the cream has been skimmed off to make butter. Affinage can be from 6 weeks to 12 months.