The Tome fraîche or Tomme fraîche is a hard pressed curd, slightly fermented and unsalted based on cow's milk, traditionally produced in the region of Aubrac and Cantal in Haute-Auvergne (Massif central).
| Tome fraîche | |
|---|---|
 | |
| Country of origin | France |
| Source of milk | Cows |
| Pasteurised | no |
| Texture | Hard |
| Named after | Aubrac |
History
editTome comes from the occitan word toma designating a fresh cheese.[1] The French orthography used at the end of the 19th century to designate the fresh volume was tome and not tomme.[2]
In cooking
editTypically, cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended its use to the making of gratins, vegetable pies, pizzas, etc.
Notes
edit- ^ "Signification du mot occitan toma". panoccitan.org. Retrieved 20 January 2015.
- ^ Armand Florent Pourriau, La laiterie : art de traiter le lait, de fabriquer le beurre et les principaux fromages français et étrangers. Audot Lebroc, Paris, 1895, page 738, in Lexicographie du mot tomme ou tome, Centre National de Ressources Textuelles et Lexicales. Lire en ligne [1] Consulté le 20 janvier 2015
See also
edit
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |