Tome fraîche

The Tome fraîche (Occitan: Toma fresca) 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).

Tome fraîche
Country of origin	France
Source of milk	Cows
Pasteurised	no
Texture	Hard
Named after	Aubrac

History

Tome comes from the occitan word toma designating a fresh cheese.^[1] The French orthography used at the end of the 19th century to designate the fresh volume was tome and not tomme.^[2]

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.