Tomme cheese

Tomme cheese is a type of cheese that originates from the Alps region of France. The name "Tomme" is derived from the French word "tome," which means "volume" or "book," referring to the large wheel shape of the cheese.

History

The history of Tomme cheese dates back to ancient times. It was traditionally made by farmers in the Alps as a way to use up leftover milk. The cheese is typically made in the summer and fall, when cows have access to fresh, high-altitude pasture.

Production

Tomme cheese is made from cow's milk, although some variations may use goat's milk or sheep's milk. The milk is heated and rennet is added to cause coagulation. The curds are then cut, stirred, and heated before being placed in a mold and pressed. The cheese is then aged for several months.

Varieties

There are many varieties of Tomme cheese, each with its own unique flavor and texture. Some of the most popular include Tomme de Savoie, Tomme des Pyrénées, and Tomme de Beaujolais. Each variety is named after the region in which it is produced.

Taste and Texture

Tomme cheese has a thick, gray rind and a semi-firm texture. The flavor can vary greatly depending on the type of milk used and the length of aging, but it is generally described as mild and slightly nutty.

Uses

Tomme cheese is often used in cooking, particularly in traditional French dishes such as tartiflette. It can also be enjoyed on its own or with bread and wine.

Health Benefits

Like most cheeses, Tomme is a good source of protein and calcium. It also contains probiotics, which can promote digestive health.

See Also

• List of French cheeses
• List of cow's milk cheeses