Corsican Tomme

Characteristics of Tomme Corse

Tomme Corse is a hard cheese, weighing between 1 and 2 kg, which can be sold whole, in halves or quarters. It is a dry cheese that can be creamier, depending on its degree of ripening, which varies from 2 months to 5 months or even a year.

Use in cooking

Tomme Corse is a cheese that can be eaten like any other at the end of a meal, or simply as a snack. It can be grated and used in a wide range of gratinated recipes, as well as in starters and salads.

How Tomme Corse is made

To make tomme, the milk is hot curdled as soon as it comes out of the dairy, and kept at a temperature of 38° for 2 hours. A different quantity of rennet is used, taken from the stomach of a 45-day-old goat, known as the rennet.

Tomme preservation

Tomme keeps longer than fresh or ripened cheese, up to 10 months at the right temperature and sheltered from the heat. If traces of mold appear, remove them carefully to avoid their proliferation, and ensure that the cheese is well preserved.