JuliaBalbilla at 15:29, 7 January 2012

2012-01-07T15:29:46Z

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|title=Tomme au foin cheese suppliers, pictures, product info
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|description=Tomme au foin is a hard, unpasteurised cows' milk cheese weigh between 1.5 kg and 2 kg
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[[Image:Tomme au foin cheese.jpg|thumb|300px|right|Tomme au foin cheese]]
Tomme au foin is a hard, [[Unpasteurised|unpasteurised]] [[Cows' milk cheese|cows' milk cheese]] weigh between 1.5 kg and 2 kg. It is a [[Cheese|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|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|nuts]] is inimitable and is also available washed in [[Cider|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|date]] back to the States General of the [[French]] Revolution when the sans-culottes were enrolled on the registers as producing traditional [[Cheeses|cheeses]] of hay. It is also said that the [[Cheese|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|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.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:French cheeses]]
[[Category:Picardie cheeses]]

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Tomme au foin cheese - Revision history

JuliaBalbilla at 15:29, 7 January 2012