Tomme

Tomme (French " la tomme " alp soft cheese, plural:. Tommes of Ligurian toma cheese ') is a collective name of many soft cheeses which usually come from France, Switzerland ( Vaud ) and Italy (Aosta Valley ). Most Tomme cheeses are produced on farms (French Fermier ). The Tomme varieties of mountain farms are referred to the French as " tomme de montagne ". Is used usually raw milk, from cows, goats or sheep, or a mixture of milk of these three species. Typical for them is their low fat content. For mountain farmhouse cheese, the milk is skimmed before the cheese, churned the cream and only the skimmed milk used for cheese production. Most Tomme are small, but some varieties weighing up to 8 kg. They are usually not long-lasting. Variants of Tomme de Savoie form a dark crust using cheese mites.

To distinguish from the Tomme de Savoie, the Tome writes ( s ) Alpage de la Vanoise and the Tome of the Wallows ( Savoy Alps ) with only one "m " (see Tome de bauges and Baugesmassiv ).

Varieties

France France

  • Tome fraîche et fourme de Laguiole ( Aubrac )
  • Tome fraîche et fourme de Cantal ( Aubrac )

Alpine Tomme varieties

The Tomme cheese of Savoy
  • Tomme des Allues
  • Tomme boudane
  • Tomme de Courchevel
  • Tomme au fenouil
  • Tomme au marc
  • Tomme d' Annecy

Other places of origin

  • Tomme d' Annot: arrière -pays niçois ( Central Mountains in the Var valley ). From sheep's or goat's cheese. Approximately, 16 to 22 cm diameter, 0.6 to 1.2 Kg
  • Tomme d' Arles or Tomme de Camargue. Provence (mainly Arles ). From sheep's or goat's milk or a mixture of goat's and cow's milk. Round loaves of 6 cm length, 100 g in weight.
  • Tomme de Combovin. From goat's milk. Round, 10 cm diameter, 230-250 grams.
  • Tomme de corps. Origin: The Valleys of the Drac, mainly La Salette. From goat's milk. Cylindrical shape with 10 cm diameter, 400 to 500 grams.
  • Tomme de Crest. Origin: Dauphiné, mainly Chabeuil and Valentinois. From goat milk, round, 6 cm in diameter, 100 g in weight.
  • Tomme de Romans or Tomme de Saint -Marcellin. Origin: the Isère valley. From cow's milk. Round, 7-8 cm in diameter, 80 to 90 g
  • Tomme de Sospel. Origin: Valley of Bevera. From sheep's or goat's milk. 30 to 35 cm diameter, 9 to 12 kg.
  • Tomme de Valberg. Origin: The upper valley of Cian and the Var. From sheep's milk, round, 30 to 35 cm diameter, 9 to 12 kg.
  • Tomme de VALDEBLORE. Origin: Mountains between Var and Tinée. From sheep's milk, round, 30 to 35 cm diameter, 9 to 12 kg.

Switzerland Switzerland

  • Tomme Vaudoise

Italy Italy

  • Tomme de Gressoney. Origin: Upper valley of the Lys ( Aosta Valley).

Canada Canada

Québec

  • Tomme des Demoiselles, from the archipelago Îles- de -la- Madeleine.
  • Type of cheese
Ligurian (Romance language) Lys (Dora Baltea)
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