Tomme fraîche
(Tome fraîche)
Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high level of dry matter.
It is produced in the natural region of L’Aubrac, which is located in the central-south of Massif Central and is comprised of three departments - Aveyron, Lozère, and part of Auvergne. There are many types of tomme fraîche, but the most noted is the tomme fraîche de l'Aubrac.
Tomme fraîche has a soft texture and a mild, milky, slightly sour taste, plus melts extremely well. It is sold in blocks that are vacuum sealed and can range anywhere from 250g (8.8 oz) to 10kg (22 lbs). Tomme fraîche is used to make regional dishes - the cheesy mashed potatoes aligot, truffade, patranque, and retortillat - and most other dishes that require a crumbly cheese or a cheese with good melting properties, such as pizzas, gratins, pies, and salads.
Part of
Aligot
Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture&... Read more
Truffade
Truffade is a thick potato and cheese pancake, a specialty of the French Auvergne region. The cheeses used in the dish must always be mild, such as Gruyére... Read more
Other Tomme varieties
