One of the mysteries of the English language finally explained.
A cheese made in Savoy.
- ‘It profits from a regional label since 1978 for the fatty tomme and 1989 for the thin tomme.’
- ‘Its delicate but full flavour, earthy and herbal, similar to a French or Swiss tomme, is a result of the humid, salty, windy atmosphere of West Cork.’
- ‘Nowadays in any grocery store in France, you can get some really forgettable industrial tommes with catchy names implying they come from Savoie.’
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