Tomme

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Tomme
TommedeBeaujolais.jpg
Country of origin France
Source of milk Cows/Goats/Sheep
Pasteurisedno
TextureHard

Tomme (French pronunciation:  [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. [1] It can be made from cow's, ewe's, or goat's milk. [1] Tommes are normally produced from the skimmed milk [1] left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. [2] Tomme cheeses date back to ancient history. [3]

There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. [1] Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g., Tomme de Savoie but not Tomme de Beaujolais. An Italian product spelled Toma or Tuma originates from the area between Val d'Aoste and Ventimiglia, and is usually made from cow's milk.

Tomme is traditionally used to make aligot, an Auvergnat dish combining melted cheese and mashed potatoes.

Related Research Articles

Tomme de Savoie French cheese

Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history.

Brunost Norwegian cheese

Brunost is a common, Norwegian name for mysost, a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer to the Gudbrandsdalsost type, which is the most popular variety. Brunost is primarily produced and consumed in Norway. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.

Feta Brined curd white cheese from Greece

Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita and tyropita. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.

Goat cheese Cheese made out of the milk of goats

Goat cheese, goats' cheese, or chèvre, is cheese made from goat's milk. Goat cheeses are made in a wide variety of styles, from soft fresh cheese to hard aged cheese.

Cream cheese Soft, mild-tasting cheese with a high fat content

Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.

Ricotta Italian whey cheese

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Aligot

Aligot is a dish made from cheese blended into mashed potatoes that is made in L'Aubrac region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

Truffade

Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraîche. This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad.

Fontina protected designation of origin

Fontina is an Italian washed-rind cow's milk cheese. Fontina has PDO status under European law.

Toma cheese Italian cheese

Toma is a soft or semi-hard, Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Northwestern Italy. Toma varies with region and locale of production, and is closely related to the French tomme.

Cheese Dairy product created by coagulating the milk protein casein

Cheese is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and adding the enzymes of rennet causes the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

Picodon French cheese

Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.

Tomme des Pyrénées is a French rustic cheese, usually seen covered in a thin black skin.

Types of cheese classification of cheese

Types of cheese are grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.

Cheeses of Mexico

Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.

Goat farming Raising and breeding of domestic goats

Goat farming is the raising and breeding of domestic goats. It is a branch of animal husbandry. Goats are raised principally for their meat, milk, fibre and skin.

References

  1. 1 2 3 4 Joel Robuchon et al., Larousse Gastronomique (New York, New York: Clarkson Potter, 2001), page 1220.
  2. (Larousse (2001), p. 1220.)
  3. Kessler, B. (2009). Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese . Scribner. p.  211. ISBN   978-1-4165-6099-9 . Retrieved May 19, 2016.

See also