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Southern France
Lynn Deasy is a freelance writer, author, foodie, and garden tinkerer. She lives in a 600 year old house in southern France with her husband, Christophe. Currently, she is looking for a literary agent for her memoir CA VA? STORIES FROM RURAL LIFE IN SOUTHERN FRANCE which examines the oddities of French provincial living from an outsider’s point of view through a series of adventures that provide more than a fair share of frustration, education, admiration, and blisters…. yes, lots and lots of blisters. Lynn blogs every Monday, Wednesday, and sometimes Friday.

Monday, December 12, 2011

Cheese: Tomme de Savoie

            “Tomme” is a category of cheese whose principle characteristic is that it is farm made.  Tommes can be made from any type of milk and are often weigh between 2 – 5 pounds.  During fabrication, the milk curds are pressed, but not cooked and are not intended to be kept for long periods of time.
            The Tomme de Savoie comes from the Rhone-Alps / Savoie region and has the IGP title (Indication Géographique Protégée) which means it must be made within the region to carry the name Tomme de Savoie.  Unpasteurized cow’s milk is pressed for 5 – 8 hours, and once turned out of the mold, is aged in caves between 8-13 degree Celsius for 1 to 3 months.  During this time, each cheese is regularly turned and brushed with salt to develop its semi hard gray rind.  The cheese itself is rich and mild, but develops more character as it ages.  It is best to serve with a fruity red wine such as a Côte du Rhône or a Côte de Brouilly.
            Tomme de Savoie is the oldest cheese from the Savoie region and dates back to the 14th Century.  It was created by rural farmers who used the milk byproduct from butter and modern cheese makers contest that this humble origins continue to contribute to the cheese’s rustic appearance.

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