Tomme (French pronunciation: [tɔm] ⓘ), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland.

[2] Tomme cheeses date back to ancient history.

[3] There are many varieties of Tommes, which are usually identified by their place of origin.

An Italian product spelled Toma or Tuma originates from the area between Val d'Aoste and Ventimiglia, and is usually made from cow's milk.

Tomme fraîche is traditionally used to make aligot, an Auvergnat dish combining melted cheese and mashed potatoes.