Tomme au foin cheese
Tomme au foin is a hard, unpasteurised cows' milk cheese weigh between 1.5 kg and 2 kg. It is a cheese which keeps well, is semi-pressed, and is matured for 2 to 3 months. It is currently made by two producers in Picardy: The GAEC de La Chapelle St Jean Grémévillers (Choqueuse) and La ferme du Goupil à Corbeauval (Senantes).
Produced in Picardy for over three centuries, the cheese received a Gold Medal 1994, silver 2005 and bronze in 2006 in the Concours de la Capelle and the Grand prix de l’Académie Nationale de Cuisine 2003. Its original taste of hay and nuts is inimitable and is also available washed in cider. Originally the cheese was ripened in a haystack. The benefits of this refinement are numerous because the hay retains moisture and protects the cheese.
The origins of the recipe is unknown. The oldest written records date back to the States General of the French Revolution when the sans-culottes were enrolled on the registers as producing traditional cheeses of hay. It is also said that the cheese were reportedly taken by riders of Napoleon to Italy.
The production area has shrunk gradually during the twentieth century because of the rise of large dairies (selling milk directly to dairies was simpler and more profitable). Production ceased in the 1970s, but was resumed by the GAEC de La Chapelle St Jean in 1992.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Tomme au foin cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Tomme au foin cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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