Tome fraîche

{{Infobox Cheese

| name = Tome fraîche

| image = 220px

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| country = France

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| source = Cows

| pasteurised = no

| texture = Hard

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The Tome fraîche ({{langx|oc|Toma fresca}}) or Tomme fraîche (Formatge tomme fresc) is a hard pressed curd, slightly fermented and unsalted based on cow's milk, traditionally produced in the region of Aubrac and Cantal in Haute-Auvergne (Massif central).

History

Tome comes from the occitan word toma designating a fresh cheese.{{cite web|title=Signification du mot occitan toma|url=http://www.panoccitan.org/diccionari.aspx?diccion=toma&lenga=oc|website=panoccitan.org|access-date=20 January 2015|date=}} The French orthography used at the end of the 19th century to designate the fresh volume was tome and not tomme.Armand Florent Pourriau, La laiterie : art de traiter le lait, de fabriquer le beurre et les principaux fromages français et étrangers. Audot Lebroc, Paris, 1895, page 738, in Lexicographie du mot tomme ou tome, Centre National de Ressources Textuelles et Lexicales. Lire en ligne [http://www.cnrtl.fr/definition/tome] Consulté le 20 janvier 2015

In cooking

Typically, cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended its use to the making of gratins, vegetable pies, pizzas, etc.

Tome fraîche

History

In cooking

Notes

See also