Country of origin: France and Switzerland. Want to be listed on cheese. Love cheese? Thanks for Signing up. With our expert tips, we guarantee everyone will be grateful for your brie-lliant knowledge. Would you make this recipe again? Tomme is a generic term for a group of cheeses produced mainly in the French Alps and in Switzerland. Please verify to begin receiving our newsletter and using your account.
The name Tomme generally denotes small cheeses made on small farms. This tomme is no exception, it is small with a grey coloured rind. The cheese belongs. Cheeses belonging to this class adopt the name of their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps.
Other Tomme. Tomme de Savoie is one such variety of Tomme cheese made in the Savoie region of northwestern France. Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm.
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Season to taste with salt and black pepper. Tomme is a generic term for a group of cheeses produced mainly in the French Alps and in Switzerland.
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Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the Abondance · Banon · Beaufort · Bleu d'Auvergne · Bleu des Causses · Bleu de Gex · Bleu du Vercors · Brie de Meaux · Brie de Melun · Brocciu. It's traditionally made with Tomme de Laguiole or Tomme d'Auvergne cheese, although these fresh soft cheeses known for their melting.
The cheese tastes delicious with fresh or dried fruit and a glass of good red wine.
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Video: Tomme dauvergne cheese Fabrication tomme fermière de Savoie
Usually, Tommes are cheeses produced from skimmed milk after the cream has been removed to make butter and full cream cheeses. Tomme is a generic term for a group of cheeses produced mainly in the French Alps and in Switzerland. The word might be tough to pronounce, but the ingredients are easy to understand. It tastes of fresh butter and cream yet can be complex when compared to some other cheeses. Get the Tasting Table newsletter for adventurous eaters everywhere Sign up Your information will never be shared with a third party.