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 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 20 ...

and

Cantal Cantal (; oc, Cantal or ) is a department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac. Its other principal towns are Saint-Flour (the episcopal see) and Mauriac; its residents are known as Cantalians (fren ...

in Haute-

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 ...

(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 lign

Consulté le 20 janvier 2015

In cooking

Typically, cooked in a fondue form. Traditionally used in

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 ...

, 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...

History

In cooking

Notes

See also