Raw cow's milk, semihard, from the Rhone-Alpes region. This cheese sports a very thick, crusty, rind of greyish mold. I tried eating a little of the rind, and while the mold taste wasn't overwhelming, I found its texture unappealing. I'm still a little squeamish about moldy cheeses, please forgive me.
The cheese itself is nicely salty--that and its firmness actually reminds me a lot of cheddar. This tomme, like most of its ilk, has little holes in it, which make the cheese less dense.
I don't really know what to do with salty cheeses except put them in salads, but somehow I was inspired to drop a few cubes of the tomme into my Progresso french onion soup, in lieu, I suppose, of the traditionally called-for french bread and gruyere. Well, that turned out to be a bad idea, because, as I've said, this is a salty cheese, and french onion soup from a can is already salty. Failure! But I saved most of the tomme and enjoyed it as it should be enjoyed--completely on its own.
Rating: Assez bien.
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