Tomme

Tomme (French pronunciation: [tɔm]), occasionally spelled Tome, is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skim 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 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. 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 and truffade, two Auvergnat dishes combining melted cheese and mashed or sautéed potatoes.

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Tomme

by: Skik

Op fietse deur de kaole nacht
't is harder trappen dan verwacht
't is laat of miskien juust wel vrog
en 't is hiel erg stille...
ik stop even om een peuk te pieren
altied de zolde plek
altied gao'k 's nachts even zitten hier
't is misschien wel wat gek
ik zit ok aal te denken
wat zit ik hier te doen
tomme tomme wat die ik hier?!
wat is dit in godsnaam veur 'n gedoe
tomme tomme wat doe ik hier
wat bracht mij hier naor toe
de trein skeurt deur een flarde mist
't is 8 uur a'k mij niet vergis
ben minstens al 'n uur te late
maar dat dot mij niks
dat 't mij niks dot zegt mij al genog
dat is echt wat veur mij
ik kiek 't nog an tot morgenvrog
maar volgens mij is het 't al veurbij
ik zit ok aal te denken
wat zit ik hier te doen




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