Tome is a semi-soft cows’ milk cheese made by a small dairy cooperative in Évillers in the Doubs region of Franche-Comté. Using unpasteurised milk from local Montbelliarde cows, these un-pressed cheeses are matured for four to five months by Marcel Petite at Fort St. Antoine. Tome is not salted during affinage so micro-flora can cultivate on the outside of the cheese giving the cheese its characteristic white-grey mould rind, which itself helps develop the cheese’s flavour.
Tome has a cream to light yellow appearance depending on the season. The texture is creamy with a supple and smooth mouth-feel. As Tome ages, stronger earthy mushroom flavours and herbaceous, citrus notes develop in this savoury and well-balanced cheese. Oatcakes compliment the earthy flavours of the Tome when enjoyed as a table cheese. The semi-soft texture softens beautifully when added to a potato bake and its flavours are accentuated when paired with mushroom or sausage dishes.