Tomme is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps

French Alps

The French Alps are those portions of the Alps mountain range which stand within France, located in the Rhône-Alpes and Provence-Alpes-Côte d'Azur regions....

 and in Switzerland

Switzerland

Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....

. Tommes are normally produced from the skim milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

 left over after the cream has been removed to produce butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

 and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat.

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie

Tomme de Savoie

Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind....

. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée, and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g. Tomme de Savoie but not Tomme de Beaujolais.

Tomme is traditionally used to make aligot

Aligot

Aligot is a dish traditionally made in L'Aubrac region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic...

 and truffade

Truffade

Truffade is a dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with shredded potatoes that are first fried, then mixed with thin strips of tomme cheese. This mix is stirred until it sticks together, and then is flipped over to brown the other side. ...

, two Auvergnat

Auvergne (province)

Auvergne was a historic province in south central France. It was originally the feudal domain of the Counts of Auvergne. It is now the geographical and cultural area that corresponds to the former province....

dishes combining melted cheese and mashed or sautéed potatoes.