Tomme Cheese: How Long Does It Last?

Tomme is a semi-soft or firm cheese with a complex, milky, and buttery aroma. It is produced mainly in the French Alps and Switzerland, usually from skimmed milk. As a semi-soft cheese, it has a shorter shelf life than harder cheeses, lasting around one week in the fridge. However, its shelf life can be extended by using proper storage methods. To ensure your Tomme cheese lasts as long as possible, remove it from its plastic packaging and wrap it loosely in breathable material such as wax paper or cheese paper before placing it in an airtight container.

How long does Tomme cheese last in the fridge?

Tomme is a semi-soft or firm cheese with a complex flavour profile. It is produced mainly in the French Alps and Switzerland, and is usually made from skimmed milk. As a semi-soft cheese, Tomme has a shorter shelf life than harder cheeses. When unopened, it will last up to a few weeks to a couple of months past its 'best by' date in the refrigerator. Once opened, it will last about a week in the fridge, but the quality and taste will be at their best before then.

To extend the shelf life of Tomme, it is important to store it properly. This means allowing the cheese to "breathe" and release moisture, while protecting it from low humidity in the fridge. Remove the cheese from its plastic packaging and wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the cheese in an airtight container and store it in the refrigerator.

It is also important to note that the shelf life of cheese can vary depending on factors such as the cheese-making process and freshness. Additionally, while soft cheeses should be discarded after two hours of sitting out at room temperature, hard cheeses can be left out for up to four hours without compromising food safety. However, it is always important to check for signs of spoilage, such as an unpleasant smell, slimy surface, dark spots, dryness, cracks, or mould.

What is Tomme cheese?

Tomme (or Tome) is a class of cheese produced mainly in the French Alps and Switzerland. It is made from the skimmed milk of cows, ewes, or goats, left over after the cream has been removed to make butter and richer cheeses. As such, Tomme is usually low in fat, although some varieties, such as Tomme de Boudane and Tomme de Revard, can contain up to 40% fat.

Tomme is a generic term for cheeses that take their names from their places of origin. The most famous of these is Tomme de Savoie, from Savoie in the French Alps. Other varieties include Tomme de Crayeuse, Tomme de Grandmère, and Tomme Affinée. Tomme de Montagne is a collective term for upland varieties, such as Tomme de Savoie. An Italian product, Toma or Tuma, is similar and usually made from cow's milk.

Tomme is a semi-soft or firm cheese with a milky and buttery aroma. Its pâte is often white to light yellow and is covered with an ivory to yellow rind. It tastes delicious with fresh or dried fruit and a glass of red wine.

Tomme fraîche is traditionally used to make aligot, an Auvergnat dish that combines melted cheese and mashed potatoes.

How to store Tomme cheese

Tomme is a semi-soft or firm cheese with a complex flavour profile. It is produced mainly in the French Alps and Switzerland, and is usually made from skimmed milk. As a semi-soft cheese, Tomme has a shorter shelf life than harder cheeses, and therefore requires careful storage to ensure it stays fresh for as long as possible.

When storing Tomme, it is important to allow the cheese to "breathe" and release moisture, while also protecting it from low humidity in the fridge. To do this, remove the cheese from its plastic packaging and wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the cheese in an airtight container and store it in the refrigerator. The ideal temperature for storing cheese is below 40°F (4°C).

Additionally, it is best to store cheese above raw meats, poultry, and fish in the refrigerator to avoid contamination. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can cause the cheese to dry out and harden. Instead, use porous materials like cheese or wax paper.

By following these storage guidelines, you can help extend the shelf life of Tomme cheese and enjoy its delicious flavour and texture for longer.

What does Tomme cheese taste like?

Tomme cheese is a generic term for a group of cheeses produced mainly in the French Alps and Switzerland. It is made from pasteurized or unpasteurized cow's, goat's or sheep's milk. Tomme cheeses are usually produced from skimmed milk after removing the cream to make butter and full-cream cheeses. As a result, they are low in fat, containing somewhere in the range of 20-45% fat.

Tomme cheeses are named according to their place of origin, the most famous being Tomme de Savoie from Savoie in the French Alps. Other Tomme cheeses include Tomme du Revard, Tomme Boudane, Tomme de Crayeuse, and Tomme d'Aydius.

Tomme cheese has a complex flavour profile. It is semi-soft or firm in texture, with a pate that is often white to light yellow and is covered with an ivory to yellow rind. It has a milky and buttery aroma, with a characteristically simple flavour. It is noted for its "fruity fragrance and rustic simplicity". The flavour can generally be described as nutty and earthy, with summer varieties being regarded as grassier than those made in winter. Tomme cheese is mild and creamy, fruity and nutty, but it's also a robust cheese with overtones of salt and an unmistakably raw flavour. It pairs well with sausages, fruit, bread, and wine.

Where does Tomme cheese come from?

Tomme (or Tome) is a generic term for a group of cheeses mainly produced in the French Alps and in Switzerland. Tommes are usually produced from skimmed milk after removing the cream to make butter and full-cream cheeses. This means they are generally low in fat. However, some Tommes can contain as much as 20-40% fat.

Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. They are made from cow's, ewe's, or goat's milk.

Tommes are usually identified by their place of origin. The most famous of these is Tomme de Savoie, from Savoie in the French Alps. Other Tommes include Tomme Boudane, Tomme au Fenouil, Tomme de Crayeuse, Tomme d'Aydius, Tomme de Grandmère, Tomme Affinée, and Tomme du Revard. Tomme de Montagne is a collective term for the upland varieties.

Tomme fraîche is traditionally used to make aligot, an Auvergnat dish combining melted cheese and mashed potatoes.

Tomme is a French word meaning "wheel", referring to the wheel-like shape of the cheese mould. Tomme is also used to refer to a cheese made by a cheesemaker, rather than a dairy farmer, with milk from several different herds.

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