somewhat after the event (in any case, this was only published in 2010) but I found this during a similar search, and it may come in handy for any future glossary searchers :
http://webcache.googleusercontent.com/search?q=cache:w_x9AEu... French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind. Other distinguishing characteristics include its pale white semi-soft to firm paste and intensely nutty taste. Despite all the similarities, there's tons of variety when it comes to the type of milk and the overall flavor profile.
From France's renowned cow's milk Tomme de Savoie to Twig Farm's goat's milk tomme, the consistency and taste of this cheese can vary rather drastically -- with varying notes of rich hazelnut and mild citrus flavor and a texture from firm to crumbly. Given all these renditions, what exactly makes a tomme a tomme?
According to Michael Lee, cheesemaker and co-owner (with Emily Sunderman) of Twig Farm in West Cornwall, VT, "There is a basic recipe and process ...