Tomme
Tomme (French "la tomme", alp. Soft cheese, plural: tommes from Ligurian toma , cheese ') is a collective name for numerous types of soft cheese that usually come from France, Switzerland ( Vaud ) and Italy ( Aosta Valley ). Most Tomme cheeses are made on farms (French: Fermier ). The tomme varieties from mountain farms are known in French as "tomme de montagne". As a rule, raw milk is used , from cows, goats or sheep or a mixture of milk from these three animal species. Their low fat content is typical of them. For mountain cheese, the milk is skimmed before the cheese is made, the cream is buttered and only the skimmed milk is used for cheese production. Most tommes are small, but some types weigh up to 8 kg. They usually do not have a long shelf life. Variants of the Tomme de Savoie form a dark crust using cheese mites ( Tyrolichus casei ).
To distinguish it from the Tomme de Savoie , the Tome (s) Alpage de la Vanoise and the Tome des Bauges (Savoy Alps) are written with just an "m".
sorts
France
The Tome of the Massif Central
- Tome de Montredon (Larzac)
- Tome de Potensac (Larzac)
- Tome fraîche et fourme de Laguiole (Aubrac)
- Tome fraîche et fourme de Cantal (Aubrac)
Alpine tomme varieties
The Tomme cheese of the Savoy
- Tomme des Allues
- Tomme boudane
- Tomme de Courchevel
- Tomme au fenouil
- Tomme au marc
- Tome of the building
- Tomme d'Annecy
Other places of origin
- Tomme d'Annot : Arrière-Pays niçois (low mountain range in the Var valley). Made from sheep or goat cheese. Round, 16 to 22 cm in diameter, 0.6 to 1.2 kg.
- Tomme d'Arles or Tomme de Camargue . Provence (mainly Arles). Made from sheep or goat milk or a mixture of goat and cow milk. Square loaves with an edge length of 6 cm and a weight of around 100 g.
- Tomme de Combovin . From goat milk. Round, 10 cm in diameter, 230-250 grams.
- Tomme de Corps . Origin: The Drac Valleys, mainly La Salette. From goat milk. Cylindrical shape with a diameter of 10 cm, 400 to 500 grams.
- Tomme de Crest . Origin: Dauphiné, mainly Chabeuil and Valentinois. Made from goat milk, round, 6 cm in diameter, 100 g in weight.
- Tomme de Romans or Tomme de Saint-Marcellin . Origin: Isère valley . Made from cow's milk. Round, 7 to 8 cm in diameter, 80 to 90 g.
- Tomme de Sospel . Origin: Bevera valley. Made from sheep or goat milk. 30 to 35 cm in diameter, 9 to 12 kg.
- Tomme de Valberg . Origin: The upper valley of the Cians and the Var. Made from sheep's milk, round, 30 to 35 cm in diameter, 9 to 12 kg.
- Tomme de Valdeblore . Origin: Mountains between the Var and Tinée. Made from sheep's milk, round, 30 to 35 cm in diameter, 9 to 12 kg.
Switzerland
Italy
- Tomme de Gressoney . Origin: Upper Lys Valley ( Aosta Valley ).
Canada
Quebec
- Tomme des Demoiselles , from the Îles-de-la-Madeleine archipelago.
