Tomme

Wenda ratcheted her curving spine a tomme straighter. ❋ Diane Lee Wilson (2010)

Melanie Dietrich Cochran and her husband, Mark, only started making their washed-rind tomme-style cheeses last September. ❋ Unknown (2010)

Nettlesome: a tomme-style mixed-milk cheese with a mottled rind and a paste flecked with stinging nettles. ❋ Unknown (2010)

A dutiful student, he learns how to make a variety of hard cheese called tomme. ❋ Unknown (2009)

Bill chose the local tomme, which proved to be the correct choice because Rosie, Eileen and me all had fromage blanc. ❋ Unknown (2009)

On coupe à travers pâturages depuis le Meilleret pour descendre sur le Lac des Chavonnes (fort joli) où un petit restau sympa nous attend (et une tomme de chèvre fraîche sur lit de salade pour moi). ❋ Unknown (2008)

Another good introduction for goat skeptics: tomme, a mild-flavored, semi-hard cheese usually made with cow's milk but here made with all goat's milk (Twig Farm also makes a mixed-milk tomme). ❋ Unknown (2005)

Pastoral's Best of the Midwest gift set features three cheeses by regional producers: Big Woods Blue, a sheep's milk blue from Minnesota; Little Darling, a cow's milk tomme from Wisconsin; and Capriole Farm's O'Banon, a goat cheese wrapped in bourbon-soaked chestnut leaves, from Indiana. ❋ Unknown (2010)

Their Naughty Nellie is a raw tomme-style cheese washed in Pike Pub ❋ Alex Kierstein (2010)

Surely boxing it will prevent the smoke flavouring it? morbier, tomme and mature camenbert washed down with a good quality french red ❋ Unknown (2009)

This evening, I'll milk the does back in the barn and when the sun goes down I'll make an aged cheese from their milk called a tomme.

tomme de ma grand-mére -- literally means 'my grandmother's tomme' tomme apparently refers to the type/shape of cheese, a French goat cheese, rich and creamy, and evidently, good with slices of crisp pear. ❋ Tannaz (2006)

Last August, looking to expand the dairy’s repertoire, Mark Cochran took a cheesemaking class with acclaimed Vermont cheesemaker and dairy consultant Peter Dixon, where he learned to make tomme. ❋ Unknown (2010)