IQF frozen product
Origin : France
Description : pressed uncooked cheese made from raw cow’s milk
Ingredients : cow’s milk, animal rennet, salt, lactic ferments
Production Site with ISO FSSC 22000 2010 version certification
Warm use of crushed fresh Tome
It is the basic ingredient for the French aligot and truffade
Fresh Tome recipes
Aligot
For 4 people
1 kg of Bintje potatoes
400g of fresh defrosted Tome
200g of heavy crème fraîche
1 or 2 cloves of garlic
Salt and pepper
Peel the potatoes and the garlic cloves . Cut the potatoes into large chunks and cook with the garlic in boiling water for 20 minutes.
Meanwhile, cut the fresh Tome into thin stripes.
Once the potatoes and garlic are cooked, take the garlic out and mash the potatoes, ideally with a potato ricer. You can add a little bit of the cooking water to get the desired consistency.
Add the crème fraîche, stir with a wooden spoon, and quickly add the 400g of fresh Tome while diligently mixing in order to make sure the aligot is smooth and soft like a ribbon.
A pressed garlic clove may be added to taste.
Truffade
For 4 people
1 kg of Bintje potatoes
150g of Cantal Jeune
300g defrosted fresh Tome
8 slices of smoked pork breast (« lard de poitrine fumée »)
Finely minced garlic and parsley
Salt and pepper
Peel and coarsely dice the potatoes. Rinse and dry with a cloth.
Cut the Emmental and the Tome into thin stripes and mix them. Take the pork rind off and cut into very small pieces of bacon, which we call « lardons ». Brown the « lardons » in a skillet, then take them out without the melted fat and set aside.
Brown the potatoes, turning frequently. Once cooked and slighlty golden, salt and pepper to taste. Mash with a fork and add the « lardons ». Add the cheese with two wooden spoons until it is spread evenly and until the whole mixture is kind of threadlike.
Place the whole mixture in a skillet, cover with a lid and simmer on low heat for about 5 minutes. Sprinkle with parsley and garlic and let it simmer for 2 more minutes with the lid on.
Take the lid off and increase heat. Keep an eye on the cooking by gently lifting the edge of the lid with a wooden spoon or a fork. Remove the skillet from the heat, once the edges of the cake look golden.
Your truffade is ready : invert the cake onto a serving plate, like a tarte-tatin.
