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Tomme Au Fenouil
Tomme (), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed 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. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. Tomme cheeses date back to ancient history. There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties, e.g., Tomme d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Val D'Aoste
The Aosta Valley ( ; ; ; or ), officially the Autonomous Region of Aosta Valley, is a mountainous autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, France, to the west; by Valais, Switzerland, to the north; and by Piedmont, Italy, to the south and east. The regional capital is Aosta. Covering an area of and with 122,714 inhabitants as of 2025, it is the smallest, least populous, and least densely populated region of Italy. The province of Aosta having been dissolved in 1945, the Aosta Valley region was the first region of Italy to abolish provincial subdivisions, followed by Friuli-Venezia Giulia in 2017 (where they were reestablished later). Provincial administrative functions are provided by the regional government. The region is divided into 74 (). Italian and French are the official languages, and the Valdôtain dialect of Franco-Provençal is also officially recognized. Italian is spoken as a mother tongue by 77.29% of the population, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, 'les huit familles de fromage'. Protected designation of origin Under the Common Agricultural Policy of the European Union, certain established cheeses, including many French varieties, are covered by a protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the EU Protected Geographical Indication (PGI). The systems has largely replaced national systems, such as the French appellation d'orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toma (cheese)
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley (it is one of the region's specialties) and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme. Toma piemontese variety from Piedmont has protected designation of origin (PDO) status under EU legislation, while the Toma di Gressoney or Tomme de Gressoney (French), produced in the Gressoney Valley, is officially recognized as a (PAT) and is included in the Ark of Taste catalogue of heritage foods. Toma is not very common in central and southern Italy, with Basilicata Basilicata (, ; ), also known by its ancient name Lucania (, , ), is an administrative region in Southern Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south. It has two coastlines: a 30-kilometr ... as the only main producer. Toma Lucana is also recog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheeses And Dairy Products
Switzerland has a strong and ancestral dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine. History The breeding of cattle, sheep and goats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auvergne (province)
The history of the Auvergne dates back to the early Middle Ages, when it was a historic province in south-central France. It was originally the feudal domain of the Counts of Auvergne. History Auvergne was a province of France deriving its name from the '' Arverni'', a Gallic tribe who once occupied the area. In 52 BC, Arverni chieftain Vercingetorix mounted a fierce resistance against the military forces of Julius Caesar. Christianized by Saint Austremoine, Auvergne was quite prosperous during the Roman period. After a short time under the Visigoths, it was conquered by the Franks in 507. During the earlier medieval period, Auvergne was a county within the duchy of Aquitaine and from time to time part of the " Angevin Empire". In 1225, Louis VIII of France granted Poitou and Auvergne to his third son Alfonso. On Alfonso's death in 1271, Auvergne, along with the County of Toulouse, Poitou and the Comtat Venaissin, reverted to the royal domain. The Middle Ages, es ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligot
Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) 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 an Occitan 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, rejecting most other suggest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tome Fraîche
The Tome fraîche () or Tomme fraîche (''Formatge tomme fresc'') 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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ventimiglia
Ventimiglia (; , ; ; ) is a resort town in the province of Imperia, Liguria, northern Italy. It is located west of Genoa, and from the French-Italian border, on the Gulf of Genoa, having a small harbour at the mouth of the Roia river, which divides the town into two parts. Ventimiglia's urban area has a population of 55,000. Etymology The name derives from , which later became 'Albintimilium', , then . The similarity to the phrase ("twenty miles") is coincidental, although the town was almost exactly 20 statute miles from France between 1388 and 1860. History Ventimiglia is the ancient Album Intimilium, the capital of the Intimilii, a Ligurian tribe. In the Gothic Wars it was besieged by the Byzantines and the Goths, and later suffered from the raids of Rothari, King of the Lombards, but flourished again under Rodoald. In the 10th century, it was attacked by the Saracens of Fraxinet. After a period as an independent commune, it was ruled by the Counts of V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toma Cheese
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley (it is one of the region's specialties) and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme. Toma piemontese variety from Piedmont has protected designation of origin (PDO) status under EU legislation, while the Toma di Gressoney or Tomme de Gressoney (French), produced in the Gressoney Valley, is officially recognized as a (PAT) and is included in the Ark of Taste catalogue of heritage foods. Toma is not very common in central and southern Italy, with Basilicata Basilicata (, ; ), also known by its ancient name Lucania (, , ), is an administrative region in Southern Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south. It has two coastlines: a 30-kilometr ... as the only main producer. Toma Lucana is also recog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomme De Savoie
Tomme de Savoie () is an uplandJoel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220. variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history. Tomme de Savoie, like most Tommes, is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass. The cheese normally comes in discs approximately across, in thickness, and weighing between . It is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor. See also * List of ancient dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
