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Cheese from Switzerland, canton of Valais
Tomme valaisanne is a small, semi-hard washed-rind cheese of raw cow milk, made where there is too little milk for raclette wheels. Evening and morning milk is set with rennet at 37–38 °C, cut to pea size, pressed and rubbed with salt. It ripens 5–8 weeks on wooden boards at 12–14 °C. Made in 7 steps over 45 days – 2.2 months. The longest step, ripen in the cellar, takes 35–56 days (Verein Kulinarisches Erbe der Schweiz (Patrim…) and runs at 12–14 °C (Verein Kulinarisches Erbe der Schweiz (Patrim…). Added lactic bacteria does most of the fermenting.
| Main step | 35–56 daysReported[patrimoine-ch] | Ripen in the cellar |
|---|---|---|
| Temperature | 12–14 °CReported[patrimoine-ch] | Ripen in the cellar |
| Raw cow milk, evening and morning milkings[patrimoine-ch] |
| Lactic bacteria[patrimoine-ch] |
| Rennet[patrimoine-ch] |
| Salt · Rubbed on the rind[patrimoine-ch] |
| Starter: lactic bacteria |
Total time across the recorded steps: 45 days – 2.2 months
What changes: The evening milk is mixed with the morning milk in the vat
Output: raw milk from two milkings.
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
It is a small wheel made where there is too little milk for a raclette or Gruyère wheel, and it is sold young, after 5–8 weeks. Today's fatty tommes have been made commercially for only about 40 years.
The cheese is made from raw milk and ripened only 5–8 weeks. ANSES names short-ripened uncooked pressed cheeses among the main sources of raw-milk cheese hazards and advises pregnant women, young children, people over 65 and immunocompromised people to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli (named for short-ripened raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
Joseph Favre's 1894 cooking dictionary mentions 'tomes d'Hérens', made when the cows came down from the mountains, as fatty cheeses aged a few months that did not leave the region. Large-scale making began around the 1940s.
