Tom de Boge ( fr. Tome des Bauges ) - French semi-hard cheese , produced exclusively in the mountain range of God in Savoy . Since 2002, has been certified by KMP .
| Tom de god | |
|---|---|
| fr Tome des bauges | |
 | |
| Country of origin |  France |
| City, region | array of God, Savoy |
| Milk | cow |
| Pasteurized | not |
| Texture | semi hard |
| Ripening time | 5 weeks |
| Certification | AOP 2002 |
Content
Cheese Geography
In France, more than a dozen sorts of cheese are produced, the name of which is composed of the word tom ( tome or tomme ), to which is added the name of the village or locality in which this sort of cheese is produced. Tom de Boge is one of them, produced on the territory of the mountain range of Boge ( en: Bauges ), towering over Annecy and the largest lake in France, Lac du Bourget [1] .
Description
The tom de God head weighs 1.1 - 1.4 kg, cylindrical in shape, 18 - 20 cm in diameter and 3 - 5 cm in height. Crust 2 - 3 mm thick, gray, with some yellow-brown mold; Different types are marked with a green or red label. The flesh is firm, pale yellow straw color, with small holes. The taste is spicy.
The minimum level of fat is 45 grams per 100 grams of cheese, in the dry matter the fat content is at least 50 grams per 100 grams.
Tom de God is also sold in pieces, but only on the condition that the crust is preserved from three sides.
Production features
Tom de Boge is an uncooked pressed cheese made from unpasteurized cow's milk of certain breeds of cows ( tarantskaya , abondance and monbeliard ), grazed on local meadows. At least 50% of the herd should consist of the cows of the first two breeds. Also set strict rules that must match the weight of the cows, their feed, especially during the cold season. The best cheese is produced from April to September, when cows graze on mountain pastures. In winter, cows are fed with hay, and the taste of cheese changes somewhat.
The production cycle is also strictly regulated. No processing of milk, except traditional, and any other changes in technology are allowed. Cheese ripening time - 5 weeks.
Notes
- ↑ TOME DES BAUGES AOC, a TOMME of Savoy cheese. - Bauges - TravBuddy Neopr (Inaccessible link) . The appeal date is November 7, 2011. Archived January 23, 2010.
Links
- Official site Tom de Boge (Fr.)
- Tom de Boge on the site of cheese with a certificate of AOP (fr.)
- Tom de Boge on cookipedia (English) - detailed geography and production, accurate description of the certificate