Tomme Not to be confused with excessively long books, tomme is a French word that refers to any number of small to medium, round, and typically flat rustic table cheeses. (The Italians call them tomas.) Any way you slice it, tommes originated as simple, satisfying snackable cheeses, often simply served as a part of a bigger meal. Tommes are typically semi-firm to firm and most commonly have natural rinds, though there are some funky washed rind versions out there as well. The two key identifiers of a tomme, however, are the low temperature at which they are cooked and that they are pressed and shaped into their distinctive shape with weights or by hand.