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Cheese from France, Aubrac plateau
Raw whole milk from Simmental and Aubrac cows is renneted at 30–37 °C, cut, stirred and drained, then pressed in cloth in a tome press for at least an hour with at least five turns. The unsalted tome then matures at least 20 hours at 14–28 °C until its pH is 4.9–5.3. It is an unripened, unsalted pressed curd, sold in pieces or ground; it is the base of specialities such as aligot.
| Raw whole cow milk, not standardised in protein or fat | From Simmental française and Aubrac cows on the Aubrac[tomefr-cdc] |
| Rennet | [tomefr-cdc] |
| Bacterial cultures of proven safety (optional) | [tomefr-cdc] |
| Starter | optional bacterial cultures of proven safety |
Total time across the recorded steps: 21 h
What changes: Rennet sets the raw whole milk at 30–37 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk from Simmental and Aubrac cows is renneted at 30–37 °C, cut, stirred and drained, then pressed in cloth in a tome press for at least an hour with at least five turns. The unsalted tome then matures at least 20 hours at 14–28 °C until its pH is 4.9–5.3. It is an unripened, unsalted pressed curd, sold in pieces or ground; it is the base of specialities such as aligot. Made in 4 steps over 21 h. The longest step, mature until acid, takes at least 20 h (Cahier des charges de l'indication géographiq…) and runs at 14–28 °C (Cahier des charges de l'indication géographiq…).
| Main step | at least 20 hSet[tomefr-cdc] | Mature until acid |
|---|---|---|
| Temperature | 14–28 °CSet[tomefr-cdc] | Mature until acid |
| Acidity | pH 4.9–5.3Set[tomefr-cdc] | Mature until acid |
It is the Aubrac pressed curd stopped before salting and ripening; Laguiole is also drained in a tome press before moulding, but here the curd is sold fresh, as the base of aligot.
The tome is made from raw whole milk with no heat treatment, and it is neither salted nor ripened. The specification gives no pathogen limit. Its controls are renneting within 48 hours of the oldest milking, a pH of 4.9–5.3 at the end of maturation, and, for ground tome that is frozen, -18 °C or below at the core within 2 hours, freezing within 96 hours of renneting and a 12-month minimum durability. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The specification credits the monks settled on the Aubrac in the 12th century with the tome, which fed pilgrims on the road to Santiago de Compostela. The word tome, spelt with one m, meant an unfinished cheese, unsalted, unmoulded and unripened. Burons declined in the late 1950s, and young farmers revived the tome with a cooperative from 1960. The single document carries the date 25 April 2022, and a Commission regulation of 16 October 2023 entered the name in the register as a PGI.
