Tome des Bauges pronounced [tɔm de boʒ] is a variety of Tomme cheese made in the Bauges mountains in the French Alps, in the Savoie department of the Auvergne-Rhône-Alpes region.[1]

Tome des Bauges
Country of originFrance
RegionAuvergne-Rhône-Alpes
Source of milkCow
Pasteurisedno
TextureHard rind; soft interior
Fat content45%
CertificationAOC, later PDO
Named afterBauges Mountains
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Description

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The spelling of the name, with a single "m", as opposed to the double in standard French, arises from the old Savoie spelling.[2]

Tome des Bauges is a cow's milk cheese with a soft beige pâte (interior) and a thick grey-brown rind.[1] It is made from whole unpasteurised milk, usually collected after each milking (morning and evening), skimmed in a "poche" (bag), heated to between 32° and 35°C, and then renneted.[2] It is ripened for up to three months. It typically has a fat content of 45 per cent.[1] According to Le guide des fromages (1999), the Tome des Bauges smells of wild hazelnut.[3]

The cheese typically comes in wheels approximately 17 centimetres (6½ inches) in diameter and 5 centimetres (2 inches) in height, weighing a little over 1 kilogram. It is at its best from late summer to winter.[1]

References

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  1. ^ a b c d Nottage, p. 233
  2. ^ a b Payen and Barberousse, p. 37
  3. ^ Payen and Barberousse, p. 28

Sources

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  • Nottage, Claire, ed. (2006). French Cheeses. London: Dorling Kindersley. ISBN 978-1-40-531211-0.
  • Payen, Catherine; Michel Barberousse (1999). Le guide des fromages: connaître, acheter, déguster (in French). Toulouse: Édition Milan. ISBN 978-2-84-113806-7.