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Tome Fraîche
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. 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 lignConsulté 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... Notes See also *Aligot *Auvergne Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tome Fraîche
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. 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 lignConsulté 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... Notes See also *Aligot *Auvergne Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubrac
Aubrac is a small village in the southern Massif Central of France. The name is also applied to the surrounding countryside, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 2006. It straddles three ''départements'' (Cantal, Aveyron and Lozère) and three ''régions'' (Auvergne, Midi-Pyrénées and Languedoc-Roussillon). Geography, geology Aubrac is a volcanic and granitic plateau that extends over an area of 1,500 km2. The volcanic eruptions occurred between 6 and 9 million year ago and were of Hawaiian type with fluid lavas. There are therefore no individual volcanic cones. The volcanic zone occupies the west side while the other part of the plateau is formed of granite. The average altitude is about 1,200 meters with the highest point at 1,469 meters (Signal de Mailhebiau) in the south. All the region has been eroded by glaciers during three glacial periods. The Aubrac includes four glacial lakes: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantal
Cantal (; oc, Cantal or ) is a Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of France, with its Prefectures in France, prefecture in Aurillac. Its other principal towns are Saint-Flour, Cantal, Saint-Flour (the episcopal see) and Mauriac, Cantal, Mauriac; its residents are known as Cantalians (french: link=no, Cantaliens / Cantaliennes or '). Cantal borders the departments of Puy-de-Dôme, Haute-Loire, Aveyron, Lot (department), Lot, Lozère and Corrèze, in the Massif Central natural region. Along with neighbouring Lozère and Creuse, Cantal is among the most sparsely populated and geographically isolated departments of France and Aurillac is the departmental capital farthest removed from a major motorway. It had a population of 144,692 in 2019,Populations légal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auvergne
Auvergne (; ; oc, label=Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Auvergne-Rhône-Alpes.. The administrative region of Auvergne is larger than the historical province of Auvergne, one of the seven counties of Occitania, and includes provinces and areas that historically were not part of Auvergne. The Auvergne region is composed of the following old provinces: * Auvergne: departments of Puy-de-Dôme, Cantal, northwest of Haute-Loire, and extreme south of Allier. The province of Auvergne is entirely contained inside the Auvergne region * Bourbonnais: department of Allier. A small part of Bourbonnais lies outside Auvergne, in the neighbouring Centre-Val de Loire region (south of the department of Cher). * Velay: centre and southeast of department of Haute-Loire. Velay is entirely contained inside the Auvergne r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligot
Aligot ( oc, Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Background Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, reject ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). 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. Sometimes the truffade is flipped over to brown the other side, or lardons are added to it. See also *Aligot * Patranque * Pachade *Auvergne Auvergne (; ; oc, label= Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Au ... * Cheese References * French cuisine Potato dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patranque
Patranque is a rural dish from Auvergne in France made by soaking stale bread in milk and tome fraîche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way) or young Cantal cheese.Alfred Durand, ''La vie rurale dans les Massifs volcaniques des Dores, du Cézallier, du Cantal et de l'Aubrac'', Centre de réalisations, d'études et d'éditions régionales, 2006 Recipe Chop the stale bread or cut it into cubes into a hollow dish. Pour the milk over it and let it soak. Cut the Cantal cheese into thin cubes, as finely as possible, and set aside. Drain the bread, then press it into a colander to remove the milk. Heat the butter in a large, thick-bottomed skillet. As soon as it starts foaming, add the bread crumb and stir with a wooden spatula to soak up melted butter. Then add the cheese gradually without ceasing to stir. Continue the operation on medium heat, while the cheese starts to melt. Season wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligot
Aligot ( oc, Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Background Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, reject ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patranque
Patranque is a rural dish from Auvergne in France made by soaking stale bread in milk and tome fraîche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way) or young Cantal cheese.Alfred Durand, ''La vie rurale dans les Massifs volcaniques des Dores, du Cézallier, du Cantal et de l'Aubrac'', Centre de réalisations, d'études et d'éditions régionales, 2006 Recipe Chop the stale bread or cut it into cubes into a hollow dish. Pour the milk over it and let it soak. Cut the Cantal cheese into thin cubes, as finely as possible, and set aside. Drain the bread, then press it into a colander to remove the milk. Heat the butter in a large, thick-bottomed skillet. As soon as it starts foaming, add the bread crumb and stir with a wooden spatula to soak up melted butter. Then add the cheese gradually without ceasing to stir. Continue the operation on medium heat, while the cheese starts to melt. Season wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). 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. Sometimes the truffade is flipped over to brown the other side, or lardons are added to it. See also *Aligot * Patranque * Pachade *Auvergne Auvergne (; ; oc, label= Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Au ... * Cheese References * French cuisine Potato dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
