A general name for large number of goat’s milk cheeses, usually made by mountain farms, ranging from mild to strong in flavour and named after the place of origin. These include Savoie - Tomme des Allues, de Beaufort, de Courchevel; Dauphiné - Tomme de Combovin, de Corps, de Crest, du Pelvoux; Franche-Comté - Tomme de Belley, also known as Chevret. (Savoie), a round firm lightly cured goat’s milk cheese, with pronounced tang; made in mountains around Arêches.
