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Topic: Tomme de Savoie cheese

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	Tomme de Savoie cheese
		Tomme de Savoie is a variety of Tomme cheese from Savoie in the French alps.
		It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.
		The cheese is made year-round, and typically has a slightly different character depending on whether the cows fed on winter hay or summer grass.
	www.ebroadcast.com.au /lookup/encyclopedia/to/Tomme_de_Savoie_cheese.html (145 words)

	Gourmet Cheese of the Month Club - Cheese Club
		Tomme cheeses are so named according to the region where they are produced, such as Savoie, the village in the Alps where this month's feature is made year round.
		And although this cheese is made throughout the year, many consider it to have a degree of seasonality, due to variances in character attributed to seasonal differences in feed: winter hay or summer grass.
		Tomme de Savoie is mild and creamy, fruity and nutty, but also a robust cheese with overtones of salt and an unmistakably raw flavor.
	www.cheesemonthclub.com /pastnewsletters/vol7no6.htm (1450 words)

	Fromages.com - The Best of French Cheeses - tomme Crayeuse
		Tomme Crayeuse is a cheese from Savoie (along the Swiss-Italian Alps) in France.
		Tomme basically means wheel, although it is a generic word for piece or section.
		The rind of Tomme Crayeuse is grayish brown with yellow moldy patches that develop as the cheese ages.
	fromages.com /cheese_library_detail.php?id_fromage=266 (70 words)

	Tomme De Savoie Cheese Glossary Term
		An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.
		Therefore, the cheese is made during the summer, it is aged for 6 months or more, and ready for distribution after winter has arrived to the French Alps.
		Made in wheels that are several inches thick and 8 inches in diameter, Tomme De Savoie cheese develops a thick, rough appearing rind that is grayish-tan in color.
	www.recipetips.com /glossary-term/t--37345/tomme-de.asp?hlite=true&querytext=elevage (176 words)

	Fork & Bottle: Cheese Class One
		This cheese plate was the introduction to the class - showing the progression from soft and mild to strong cheeses.
		The italicized note under the cheese are paraphrased notes from the Artisanal Cheese Center and Daphne.
		Sometimes when Tomme de Savoie is made in the Spring it will have an oniony flavor from the mix of alliums the cows ingest in their pasture.
	www.forkandbottle.com /cheese/cheese_class1.htm (1035 words)

	Acidophilus Related Terms
		It is one of the two departments of the region of Savoy that was annexed by France on March 24, 1860, the other being Haute-Savoie.
		Savoie is a wine-growing region, predominantly light white wines.
		Savoie is the department in which the popular ski resorts of Les Trois VallÃ©es are located.
	www.acidophiluseffects.com /notes/?title=Savoie (296 words)

	Tomme de Savoie by Di Bruno Bros.
		Tomme de Savoie (TUM-duh-sav-WAH) is made from raw cow's milk and most cylinders are 2.5 to 5 inches high.
		The key to choosing these Tomme's are to be sure they are genuine since there are many imitations on the market.
		A good Tomme de Savoie will have a rustic, chalky, gray rind that has specks of red, yellow and pink pigments.
	www.dibruno.com /Detail.bok?no=465 (173 words)

	Tomme de Savoie Cheese-France: French Cheese Guide
		"Tomme" is followed by the name of the village or the region where it is made as in "Tomme de Savoie".
		Tomme de Savoie making: Because the cheese is usually made with skim milk, Tomme de Savoie is low in fat content, from 20 to 40%.
		Tommes de Savoie made in the summer are made as the cows had gazed the mountain grasses.
	www.cheese-france.com /cheese/tomme_savoie.htm (170 words)

	Plan for a picnic with a reliable French favorite / Mild Tomme de Savoie travels well
		Tomme is a generic word applied to so many different cheeses that it's nearly impossible to provide a definition.
		Tomme de Savoie, the story goes, was the smaller cheese that the local dairy farmers made when they didn't have enough milk for a giant Emmental, or when they had milk left over.
		The Tomme de Savoie exported here tends to weigh 3 to 4 pounds and to measure perhaps 8 inches in diameter and 2 to 3 inches in height, although some wheels are larger.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2005/03/24/WIG7CBTA4K1.DTL (419 words)

	Wisdairy.com - Glossary of Cheese Terms (Site not responding. Last check: 2007-09-09)
		Characteristics of cheese texture may be smooth, grainy, open or closed, creamy, flaky, dense, crumbly and so forth, depending upon the specific variety.
		The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France.
		A term used to classify or categorize cheeses that share common characteristics, such as degree of firmness, texture, flavor, and manufacturing procedure, with a widely known and established cheese variety.
	producer.wisdairy.com /cheeseinfo/glossaryofterms.asp?alphasearch=T (144 words)

	Spring bouquets
		Savoie is on the French-Swiss border, and the wine is transitional between the more complex French style of winemaking and the light, exuberant style of the Swiss.
		The classic match for this wine is the local Tomme de Savoie cheese, a semi-firm cow's-milk cheese.
		The grape variety is the native viura, which suggests a cross between a sauvignon blanc and a light-style chardonnay, offering tangy citrus and herbal varietal flavors, with a hint of apple and melon on the nose.
	www.azcentral.com /home/wine/articles/0523springwine23.html (1015 words)

	Gourmet Food Store - Buy Cheese: Tomme De Savoie 45% - 1 lb Portion or 3.5 lb Wheel
		Tomme De Savoie carries the AOC mark, which designates it as one of the few cheeses whose origins and names are controlled by this specific organization.
		A low fat content of 5% - this cheese is made with skim milk, Tome de Savoie is perfect for the cheese-loving, but health-conscious gourmet.
		Made in the Rhone-Alps, Tomme de Savoie delivers a flavor that is sweet and fruity with a salty aftertaste.
	www.gourmetfoodstore.com /cheese/cheese-details-5732.asp (209 words)

	Murray's Cheese Shop (Site not responding. Last check: 2007-09-09)
		Whey is removed by pressing the cheeses to complete drainage, thus achieving a firm texture (Saint Nectaire, Tomme de Savoie).
		After dinner cheeses would typically start with a fresh cheese (e.g., chevre) or bloomy rind (e.g., camembert); then a semi-soft or medium cheese (e.g., Morbier or Cheddar); then a harder cheese (e.g., an aged Gouda); finally a blue (e.g., Roquefort).
		A cheese plate is arranged in clockwise fashion with the first cheese at midnight on the plate.
	www.murrayscheese.com /cheeseinfo.php (965 words)

	Tomme de Savoie - french cheese (Site not responding. Last check: 2007-09-09)
		All we know is that Tomme was made either from leftover milk or, inversely, when not enough of it was available to make a large cheese like Emmental.
		Then in the 1950s, Tomme de Savoie experienced rapid growth when it became one of the noble cheeses.
		Tomme is the oldest cheese of the Savoie region, having existed prior to the 14th century.
	www.france-gourmet.fr /Cheese/TommeDeSavoie.html (211 words)

	Tomme de Savoie
		The Savoie region on the eastern boarder with Switzerland is well known for Tomme-style cheeses.
		There are many tomme in the world also spelled tome, in Italy toma or tuma.
		Usually, the res of the name included the village or region around which the cheese is made as in Tomme de Savoie.
	www.cheese-market.biz /product_details/97_products_info.htm (105 words)

	CHEF DE CUISINE: RECIPE:
		Tomme de Savoie is often made with skim milk after the cream has been used to make butter.
		There are many varieties of Tommes, and they are often named after the village where they are produced.
		Tommes made in winter are from the milk of cows that are fed hay, very different from the Tommes made with the summer milk from cows that gaze in the high mountain pastures.
	www.chefdecuisine.com /cuisine/french/TOMME_DE_SAVOIE.asp (197 words)

	The Cheese Diaries
		It makes a range of cheeses (many to ancient receipes such as Caboc which is said to be made from a receipe used in the Sixteenth Century by a family ancestor Mariota de Ile, daughter of The MacDonald, Lord of the Isles).
		Like the cheese, the label is not afraid to make a statement, though some may find that statement too quaint or ridiculous, and not suitable for a cheese of that caliber.
		The cheese is in the bonded warehouse, a privately owned warehouse licensed by the US Customs office to hold imported goods until they clear customs and the FDA.
	www.cheesediaries.com (9307 words)

	Cheese of the Month Club (Site not responding. Last check: 2007-09-09)
		The word tomme, called toma and tuma in Italy, refers to a wheel of cheese.
		The word tomme also implies that a cheese is made from the milk of more than one herd.
		The wheels which are made in winter from cows that eat hay are very different from the tomes made with summer milk, because the cows have been gazing in lush mountain pastures.
	www.cheesemonthclub.com /cheesefeatured/A/june.htm (327 words)

	Tomme Crayeuse challenges an old favorite and wins
		Created about eight years ago by the French affineur (cheese maturer) Max Schmidhauser, working with a cheesemaker, this new tomme is an attempt to make a cheese that resembles Tomme de Savoie but with more personality.
		On the tongue, the cheese shows pronounced yet pleasing acidity, a characteristic that distinguishes it from the milder Tomme de Savoie.
		Five weeks is the minimum maturation time for Tomme Crayeuse, but I'm guessing, based on the mold development on the rind and the creaminess of the interior, that the wheels are closer to 2 months old by the time we receive them at our cheese counters.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2005/11/22/WIGVEFR0PR1.DTL (333 words)

	Savoie - Free net encyclopedia
		Template:Infobox Department of France Savoie is a French dГ©partement located in the Alps.
		Savoie is the dГ©partement in which the popular ski resorts of Les Trois VallГ©es are located.
		Duchy of Savoy - Rulers of Savoy region from 1416 to 1720
	www.netipedia.com /index.php/Savoie (189 words)

	Fork & Bottle: Cheese Finds - Brezouard and Tomme de Yenne (Tommette)
		During its maturing period the cheese develops a gray rind that is covered with red and yellow mold.
		A perfect country cheese to serve with a charcuterie plate or as part of a rustic or picnic lunch.
		We ate this cheese with a Barolo and it didn't clash, but Jack would try it next time with a good dry Gewϋrtztraminer from Alsace.
	www.forkandbottle.com /cheese/cheesefind/chfind0106.htm (456 words)

	Tomme cheese at AllExperts
		Tomme de Beaujolais, from the region near Lyon
		Tomme, which means cheese, is a generic name given to a class of cheese produced mainly in the French alps.
		Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese.
	en.allexperts.com /e/t/to/tomme_cheese.htm (181 words)

	Cook's Thesaurus: Semi-Soft Cheeses
		Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly.
		Morbier cheese Pronunciation: MOR-byay Notes: This creamy and mild cheese has a dark stripe running up the middle, a reference to earlier times when a layer of ash was added to the cheese to protect it from insects.
		Tomme de Savoie cheese = tomme de montagne Pronunciation: TUM de sah-VWAH Notes: This is a mild and pleasant French cheese that's semi-soft when young, firmer when aged.
	www.foodsubs.com /Chessoft.html (1522 words)

	tomme de savoie cheese - gourmet cheese, french cheese, gourmet food
		tomme de savoie cheese - gourmet cheese, french cheese, gourmet food
		It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border.
		"Tomme" means "piece" and is a general word for semihard cheeses.
	www.cheeseline.com /french-cheeses/tomme-de-savoie-cheese-100576.aspx (246 words)

	Spécialités de Savoie - Cheeses from Haute-Savoie - Savoie Products - Cheese sales: abondance, ...
		From the plains of the prealps to the high mountain pastures, the diversity of the flora lends the milk extraordinary flavours which can be found in the “Tomme de Savoie” enjoying the Savoie label.
		Cylindrical in form, flat, the TOMME DE SAVOIE has a diameter of about 18 cm to 21 cm, the thickness is 5 cm to 8 cm and the weight from 1.2 to 2 kg.
		The TOMMETTE DE SAVOIE has a diameter of about 9 cm, the thickness is 3 cm and the weight 250 g.
	www.specialites-de-savoie.com /tommeUK.htm (220 words)

	Tomme de Savoie Cheese and Wine Pairing - WineFetch Wines
		Description: The word tomme implies that a cheese is made from the milk of more than one herd.
		The cheese inside is robust with slight overtones of salt and an unmistakably raw flavor.
		Cabernet Sauvignon: The big tannins, roundness and spicy elements in the wine compliment the soil, wet leaves, and pepper tones in the cheese.
	www.winefetch.com /cheese-pairings/Tomme-de-Savoie (186 words)

	LES SALAISONS RAFFIN (Site not responding. Last check: 2007-09-09)
		On to each escalope, put half a slice of ham and a slice of Tomme des Bauges cheese.
		Once this is done, places the escalopes in a hot oven until the cheese turns golden-brown.
		Once the cheese is golden-brown, arrange the escalopes on a plate and serve hot.
	www.raffin.com /gb/recipes.html (495 words)

	igourmet Tomme de Savoie - Cooking.com (Site not responding. Last check: 2007-09-09)
		The word tomme implies that a cheese is made from the milk of more than one herd.
		Tomme de Savoie is made by an expert cheesemaker and is always of exceptional quality.
		This French, unpasteurized cow’s milk cheese has a charming simplicity.
	www.cooking.com /products/shprodde.asp?SKU=407651 (179 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Tomme de Savoie
		The Savoie region on the eastern border with Switzerland is well known for Tomme-style cheeses.
		There are many tomme in the world, also spelled tome, toma, or tuma.
		Usually, the rest of the name included the village or region in which the cheese is made as in Tomme de Savoie.
	www.cheesesupply.com /product_info.php/products_id/97 (134 words)

	Fromage de Savoie Cheese
		Encased in a smooth rind, this dense and flavorful cheese has a particularly heavenly texture best described as "satiny".
		Fromage de Savoie is a Reblochon-style cheese made in the high pastures of the French Alps with rich cow's milk.
		Enjoy our Fromage de Savoie with a Beaujolais or Pinot Noir, or perhaps with whiltes such as Moscato, Riesling, or Gewurztraminer.
	www.artisanalcheese.com /prodinfo.asp?number=PC-10071 (88 words)

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