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To me

To me logo #10101) Any large reference book 2) Big book 3) Big fat book 4) Big reference volume 5) Big volume 6) Big Volumn 7) Big, heavy book 8) Book 9) Book tearooms without Rosa 10) Book with a wide spine 11) Book with bulk 12) Book with some weight to it 13) Bulky book 14) Considerable volume 15) Daunting read
Found on https://www.crosswordclues.com/clue/to-me

Tomme

Tomme logo #10101) French cheese
Found on https://www.crosswordclues.com/clue/tomme

Toome

Toome logo #10101) Estonian surname 2) Townland of County Antrim
Found on https://www.crosswordclues.com/clue/toome

Torme

Torme logo #10101) Bewitched singer, 1950 2) Born to be Blue penner 3) Careless Hands crooner, 1949 4) Careless Hands singer Mel 5) Careless hands singer, 1949 6) Chestnuts roasting co-writer 7) Chestnuts roasting lyricist 8) Chestnuts roasting penner 9) Crooner mel 10) Crooning Mel 11) Jazz crooner Mel 12) Jazz singer Mel
Found on https://www.crosswordclues.com/clue/torme

Torme

Torme logo #10101) Mel
Found on https://www.crosswordclues.com/clue/torme

Tormé

Tormé logo #10101) English rock music group
Found on https://www.crosswordclues.com/clue/tormé

Tomme

Tomme logo #21000 Tomme (tɔm), occasionally spelled Tome, 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. It can be made from cow`s, ewe`s, or goat`s milk. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, o......
Found on http://en.wikipedia.org/wiki/Tomme

Tomme

Tomme logo #21502A French term indicating a "smallish round of cheese." Tommes are often identified by their region of origin as in Tomme de Savoie. Small tommes are known as "tommettes."
Found on http://www.encyclo.co.uk/local/21502

TOAME

TOAME logo #10444Three-Object Angle Measuring Equipment
Found on http://www.encyclo.co.uk/visitor-contributions.php

Tomme

Tomme logo #23375generic name for cheese, usually refers to a variety of cheeses in the Savoie; also, the fresh cheese used to make Cantal in the Auvergne.
Found on http://www.patriciawells.com/glossary/
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