Tome fraîche
Tome fraîche | |
---|---|
Country of origin | France |
Source of milk | Cows |
Pasteurised | no |
Texture | Hard |
Named after | Aubrac |
The Tome fraîche or Tomme fraîche 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.[1] The French orthography used at the end of the 19th century to designate the fresh volume was tome and not tomme.[2]
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.
Notes
- ^ "Signification du mot occitan toma". panoccitan.org. Retrieved 20 January 2015.
- ^ 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 [1] Consulté le 20 janvier 2015
See also
- Aligot
- Auvergne
- Patranque
- Truffade
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- Aligot
- Alivenci
- Almogrote
- Älplermagronen
- Arizona cheese crisp
- Baked potato
- Bagel and cream cheese
- Barfi
- Beer cheese
- Bryndzové halušky
- Calzone
- Carbonara
- Cauliflower cheese
- Cervelle de canut
- Cheese and crackers
- Cheese ball
- Cheese bun
- Cheese fries
- Cheese on toast
- Cheese pudding
- Cheese puffs
- Cheese roll
- Cheese slaw
- Cheese spread
- Cheesecake
- Chèvre chaud
- Chhena gaja
- Chhena jalebi
- Chhena kheeri
- Chhena poda
- Chicharron de queso
- Chile con queso
- Curd snack
- Empanada
- Fondue
- Frico
- Fried cheese
- Frito pie
- Gougère
- Gratin
- Gujia
- Gulab jamun
- Hauskyjza
- Insalata Caprese
- Jalapeño popper
- Kaasstengels
- Kasseropita
- Khachapuri
- Khira sagara
- Lasagna
- Lazy varenyky
- Liptauer
- Macaroni and cheese
- Macaroni schotel
- Machas a la parmesana
- Malakoff
- Mattar paneer
- Meatloaf
- Moretum
- Mornay sauce
- Mozzarella sticks
- Mote de queso
- Nachos
- Obatzda
- Ostkaka
- Papanași
- Parmigiana
- Pască
- Paskha
- Pastel (Brazilian version)
- Pastizz
- Peda
- Pepperoni roll
- Pierogi
- Pimento cheese
- Pizza
- Plăcintă
- Polpettone
- Poulet au fromage
- Poutine
- Provoleta
- Quarkkäulchen
- Quesadilla
- Quesito
- Queso flameado
- Queso ice cream
- Raclette
- Ras malai
- Rasabali
- Rasgulla
- Saganaki
- Sandesh
- Shahi paneer
- Smažený sýr
- Spanakopita
- Stromboli
- Stuffed peppers
- Supplì
- Syrniki
- Tirokafteri
- Tiropita
- Túró Rudi
- Túrós csusza
- Urnebes
- Vatrushka
- Welsh rarebit
- Bacon, egg and cheese sandwich
- Breakfast sandwich
- Carrozza
- Cheese dog
- Cheese dream
- Cheese sandwich
- Cheese and pickle sandwich
- Cheeseburger
- Cheesesteak
- Croissan'Wich
- Croque monsieur
- Cuban sandwich
- Dagwood sandwich
- Grilled cheese
- Ham and cheese sandwich
- Jucy/Juicy Lucy
- McMuffin
- Monte Cristo sandwich
- Patty melt
- Reuben sandwich
- Roti bakar
- Sándwich de miga
- Sub sandwich
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