Tome Fort St. Antoine

Tome is a semi-soft cows’ milk cheese made by a small number of our Comté producers in Franche-Comté, using the same unpasteurised milk. These un-pressed cheeses are brined for around 24 hours then matured for 4-5 months alongside their larger cousins at Fort St. Antoine so the same micro-flora surrounds both cheeses as they ripen. Unlike the Comté, the Tome is not salted during affinage so those micro-flora are allowed to cultivate on the outside of the cheese giving the cheese its characteristic white-grey mould rind. The Tome has a cream to light yellow paste depending on the time of year it is made, the summer milk having a more golden hue.

tome