. "It is made from the skim after the fat has been extracted from the cream to make butter and other cheeses that actually taste good (personal note: Tomme de chevre is not one of those you would want to spread on an apple) as a result, Tommes are very low in fat and are used primarily for cooking or as an accessory to a recipe.L'aligot is therefore very rich, even when shared by two (clear out that" . . .