Tomme (/tɔm/) is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. Tomme is traditionally used to make aligot and truffade, two Auvergnat dishes combining melted cheese and mashed or sautéed potatoes.