[Sca-cooks] Sca-cooks Digest, Vol 63, Issue 14

Claire Clarke angharad at adam.com.au
Wed Jul 13 04:44:41 PDT 2011

Message: 8
Date: Tue, 12 Jul 2011 6:4:33 -0700
From: "David Friedman"  <ddfr at daviddfriedman.com>
To: Cooks within the SCA  <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Cheese query
Message-ID: <047BF12BEB6EBF614BFA8A36DDAA46D7 at daviddfriedman.com>
Content-Type: text/plain; charset=us-ascii

Someone recently asked me for help identifying a cheese which, if I
understood her query correctly, appears in a le Menagier recipe.

"It is in this recipe that I have come across the unfamiliar word
"tomme"referring to cheese. Of course I Googled tomme and got the litany of
references.The best I can determine is that it refers toa semi-soft cheese
that is round in shape, has an earthy colored rind, and a very nutty flavor.
Unfortunately, I cannot find acheese nameto go with that description! The
ingredients for the pie are not difficult: chard, spinach, parsley, chervil,
fennel, mint as well as eggs, salt, frommage frais, "tomme cheese" and
grated cheese. It is to be seasoned with ginger, nutmeg, cardamom, and

Anyone recognize it?

You can get a 'tomme de chevres' at the fancy cheese shop in the markets
here. It's pretty much in keeping with the description here. For some reason
I have it in my head that 'tomme' refers to a farmhouse cheese (as in a
locally made artisan cheese rather than a specific commercial variety). 


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