Tome fraîche de l’Aubrac Cheese

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About Tome fraîche de l’Aubrac Cheese

Tome fraîche de l’Aubrac is a cheese from France, specifically recognized as a Protected Geographical Indication (PGI) product. It is a pressed, uncooked, unsalted, and unripened cheese made from raw whole cow’s milk. The cheese is creamy to pale yellow with occasional small holes and has a supple but firm texture. It is known for its milky, fresh, and buttery aroma and flavor, which persist in the mouth. The cheese becomes stringy and elastic when cooked at high temperatures. It is traditionally linked to the Aubrac region, where it is produced using milk from Simmental française and Aubrac cow breeds. The cheese is often used in regional culinary specialties like aligot.

Key Facts

Country of Origin France
Specific Origin Aubrac region, including parts of Aveyron, Cantal, and Lozère departments
Protection PGI (2022)
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Minimum of 50 g of fat per 100 g of cheese after total desiccation
Moisture Content Not less than 50 g of dry matter per 100 g of cheese
Texture Supple but firm, with occasional small holes
Flavor Milky, fresh, and buttery
Aroma Milky, fresh, and buttery
Colors Creamy to pale yellow
Forms Sold in portions or crumbled; may be film-wrapped, vacuum-packed, or in modified-atmosphere packaging; crumbled form may be sold deep-frozen
Age Unripened
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