Tome Fort St. Antoine
from £10.38
Made in Doubs region, this semi-soft cheese has a creamy and smooth mouth-feel with earthy mushroom flavours and herbaceous, citrus notes.
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.
| Weight | 1kg, 250g, 500g, 750g |
|---|---|
| Location | Franche-Comté, France |
| Rennet | Animal |
| Milk | Unpasteurised cows’ milk |
| Price per Kg | £36.50 |
When serving cheese for a dinner party or at an occasion, it can be difficult to know how much to buy. As a guide, we suggest approximately 150g of cheese per person if you are serving an after dinner cheeseboard or 250g if your cheese will be your main course along with charcuterie etc.
Typically, a 250g piece of cheese will last at least two weeks kept in the fridge. Larger pieces with last longer.
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