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Cheese from France, Bauges massif
Raw cow milk, whole or partly skimmed, is first kept at least 12 hours above 10 °C (or chilled up to 28 hours) so it sours slowly, then renneted at 32–35 °C in an open copper vat. The maize-sized curd is heated to 35–40 °C, moulded by hand or gravity, pressed by stacking for at least 7 hours and dry-salted. The tome matures at least five weeks under a grey natural mould rind.
| Raw cow milk from Abondance, Tarentaise or Montbéliarde herds | Abondance and Tarentaise at least 55 % of the herd; at most 6000 kg per cow per year; no silage[bauges-cdc2015] |
| Lactic starters, only from traditional culture methods (recuite, starter on milk, milk ripening, whey ripening) when used | Direct-set cultures only as a back-up to those methods[bauges-cdc2015] |
| Rennet | [bauges-eu2006] |
| Salt, rubbed on by hand; dairies may also use brine | [bauges-eu2006] |
| Starter | only traditional culture methods are allowed (recuite, starter on milk, ripening of the milk or of the whey); direct-set cultures only as back-up |
Total time across the recorded steps: 36 days
What changes: The raw milk stands for half a day and begins to sour slowly
The milk has a rather high pH, so makers let it mature; slow lactic souring favours the milk's own flora.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk, whole or partly skimmed, is first kept at least 12 hours above 10 °C (or chilled up to 28 hours) so it sours slowly, then renneted at 32–35 °C in an open copper vat. The maize-sized curd is heated to 35–40 °C, moulded by hand or gravity, pressed by stacking for at least 7 hours and dry-salted. The tome matures at least five weeks under a grey natural mould rind. Made in 6 steps over 36 days. The longest step, mature under a mould rind, takes at least 35 days (Publication of an application 2006) and runs at 10–15 °C (Ministère de l'agriculture 2015).
| Main step | at least 35 daysSet[bauges-eu2006][bauges-cdc2015] | Mature under a mould rind |
|---|---|---|
| Temperature | 10–15 °CSet[bauges-cdc2015] | Mature under a mould rind |
Its milk is left to mature and sour slowly before renneting, the curd is only gently warmed, and the tome is pressed by stacking and grows a natural grey mould rind.
Raw-milk cheese. The 2015 national specification bars any equipment that rapidly heats the milk above 40 °C before renneting, caps any heating of the curd at 40 °C, presses it for at least 7 hours, sets a pH below 5.50 at the end of pressing, requires at least five weeks of maturing at 10–15 °C and bars cold storage below 4 °C at any stage. It names no pathogen limits, and the inspection bodies are the INAO and the DGCCRF. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The application says there is evidence that tome or tomme was made in the Bauges several centuries ago, and that the traditional methods in village cooperative dairies and high mountain pastures survived next to the industrial production of better-known cheeses. The application was filed under the number FR/PDO/005/0254/18.9.2002 and published in the Official Journal on 2 September 2006, and the name was registered as a PDO on 8 May 2007. The 2015 specification adds that Annecy's council register of 1525 names a man, Pierre Lambert, as a 'Thomié' by trade.
