tommen.

Brit.

/tɒm/, U.S.

/tɑm/

Forms: 1900s– tome, 1900s– tomme.

Origin: A borrowing from French. Etymons: French tomme, tome.

Etymology: < French (originally regional: south-eastern, Switzerland) tomme, (now rare) tome any of various soft cheeses (late 18th cent.; late 17th cent. as toume) < Occitan toma curd cheese (c1200 in Old Occitan), further etymology uncertain; probably a loanword < a pre-Romance substratum language (see discussion in Französisches etymol. Wörterbuch XIII/2. at *tōma).

Any of various soft cheeses made chiefly in south-eastern France and Switzerland.

ΘΚΠ

the world > food and drink > food > dairy produce > cheese > [noun] > varieties of cheese

goat cheeseOE

green cheesec1390

rowen cheesea1425

bred-cheesec1440

hard cheesec1470

ruen cheese1510

parmesan1538

spermyse1542

angelot1573

cow-cheese1583

goat's cheese1588

Cheshire Cheese1597

eddish-cheese1615

nettle cheese1615

aftermath cheese1631

marsolini1636

Suffolk cheese1636

Cheddar cheesea1661

rowen1673

parmigianoa1684

raw-milk cheesea1687

fleet cheese1688

sage-cheese1714

Rhode Island cheese1733

Stilton cheese1736

Roquefort cheese1762

American cheese1763

fodder cheese1784

Old Peg1785

blue cheese1787

Dunlop cheese1793

Wiltshire1794

Gloucester1802

Gruyère1802

Neufchâtel1814

Limburger cheese1817

Dunlop1818

fog cheese1822

Swiss cheese1822

Suffolk thumpa1825

Stilton1826

skim dick1827

stracchino cheese1832

Blue Vinney1836

Edam1836

Schabzieger1837

sapsago1846

Munster1858

mysost1861

napkin cheese1865

provolone1865

Roquefort1867

Suffolk bang1867

Leicester1874

Brie1876

Camembert1878

Gorgonzola1878

Leicester cheese1880

Port Salut1881

Wensleydale1881

Gouda1885

primost1889

Cantal1890

Suisse1891

bondon1894

Petit Suisse1895

Gervais1896

Lancashire1896

Pont l'Évêque1896

reggiano1896

Romano1897

fontina1898

Caerphilly cheese1901

Derby cheese1902

Emmental1902

Liptauer1902

farmer cheese1904

robiola1907

gjetost1908

reblochon1908

scamorza1908

Cabrales1910

Jack1910

pimento cheese1910

mozzarella1911

pimiento cheese1911

Monterey cheese1912

processed cheese1918

Tillamook1918

tvorog1918

anari1919

process cheese1923

Bel Paese1926

pecorino1931

Oka1936

Parmigiano–Reggiano1936

vacherin1936

Monterey Jack1940

Red Leicester1940

demi-sel1946

tomme1946

Danish blue1948

Tilsit1950

St.-Maure1951

Samsoe1953

Havarti1954

paneer1954

taleggio1954

feta1956

St. Paulin1956

bleu cheese1957

Manchego1957

Ilchester1963

Dolcelatte1964

chèvre1965

Chaource1966

Windsor Red1969

halloumi1970

Montrachet1973

Chaumes1976

Lymeswold1981

cambozola1984

yarg1984

1946 A. L. Simon Conc. Encycl. Gastron. IX. 24/2 [One of] the best known Tommes of Savoy [is]..Tomme au Fenouil.

1966 P. V. Price France: Food & Wine Guide ii. 310 There are several tommes in the region and this is the most famous.

1990 Savvy Woman May 88/2 Cheeses the likes of which I had never seen: luscious triple cremes, delicate semisoft tommes.

2012 Smith Jrnl. Winter 132/2 For tomme, cut your curd around the size of a chickpea..then gently stir the curds with a spoon or a gloved hand to assist the whey to come out.

This entry has been updated (OED Third Edition, January 2018; most recently modified version published online March 2022).

单词	tomme
释义	tommen. Brit. /tɒm/, U.S. /tɑm/ Forms: 1900s– tome, 1900s– tomme. Origin: A borrowing from French. Etymons: French tomme, tome. Etymology: < French (originally regional: south-eastern, Switzerland) tomme, (now rare) tome any of various soft cheeses (late 18th cent.; late 17th cent. as toume) < Occitan toma curd cheese (c1200 in Old Occitan), further etymology uncertain; probably a loanword < a pre-Romance substratum language (see discussion in Französisches etymol. Wörterbuch XIII/2. at tōma). Any of various soft cheeses made chiefly in south-eastern France and Switzerland. ΘΚΠ the world > food and drink > food > dairy produce > cheese > [noun] > varieties of cheese goat cheeseOE green cheesec1390 rowen cheesea1425 bred-cheesec1440 hard cheesec1470 ruen cheese1510 parmesan1538 spermyse1542 angelot1573 cow-cheese1583 goat's cheese1588 Cheshire Cheese1597 eddish-cheese1615 nettle cheese1615 aftermath cheese1631 marsolini1636 Suffolk cheese1636 Cheddar cheesea1661 rowen1673 parmigianoa1684 raw-milk cheesea1687 fleet cheese1688 sage-cheese1714 Rhode Island cheese1733 Stilton cheese1736 Roquefort cheese1762 American cheese1763 fodder cheese1784 Old Peg1785 blue cheese1787 Dunlop cheese1793 Wiltshire1794 Gloucester1802 Gruyère1802 Neufchâtel1814 Limburger cheese1817 Dunlop1818 fog cheese1822 Swiss cheese1822 Suffolk thumpa1825 Stilton1826 skim dick1827 stracchino cheese1832 Blue Vinney1836 Edam1836 Schabzieger1837 sapsago1846 Munster1858 mysost1861 napkin cheese1865 provolone1865 Roquefort1867 Suffolk bang1867 Leicester1874 Brie1876 Camembert1878 Gorgonzola1878 Leicester cheese1880 Port Salut1881 Wensleydale1881 Gouda1885 primost1889 Cantal1890 Suisse1891 bondon1894 Petit Suisse1895 Gervais1896 Lancashire1896 Pont l'Évêque1896 reggiano1896 Romano1897 fontina1898 Caerphilly cheese1901 Derby cheese1902 Emmental1902 Liptauer1902 farmer cheese1904 robiola1907 gjetost1908 reblochon1908 scamorza1908 Cabrales1910 Jack1910 pimento cheese1910 mozzarella1911 pimiento cheese1911 Monterey cheese1912 processed cheese1918 Tillamook1918 tvorog1918 anari1919 process cheese1923 Bel Paese1926 pecorino1931 Oka1936 Parmigiano–Reggiano1936 vacherin1936 Monterey Jack1940 Red Leicester1940 demi-sel1946 tomme1946 Danish blue1948 Tilsit1950 St.-Maure1951 Samsoe1953 Havarti1954 paneer1954 taleggio1954 feta1956 St. Paulin1956 bleu cheese1957 Manchego1957 Ilchester1963 Dolcelatte1964 chèvre1965 Chaource1966 Windsor Red1969 halloumi1970 Montrachet1973 Chaumes1976 Lymeswold1981 cambozola1984 yarg1984 1946 A. L. Simon Conc. Encycl. Gastron.* IX. 24/2 [One of] the best known Tommes of Savoy [is]..Tomme au Fenouil. 1966 P. V. Price France: Food & Wine Guide ii. 310 There are several tommes in the region and this is the most famous. 1990 Savvy Woman May 88/2 Cheeses the likes of which I had never seen: luscious triple cremes, delicate semisoft tommes. 2012 Smith Jrnl. Winter 132/2 For tomme, cut your curd around the size of a chickpea..then gently stir the curds with a spoon or a gloved hand to assist the whey to come out. This entry has been updated (OED Third Edition, January 2018; most recently modified version published online March 2022). < n.1946
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