A tome, toma, or tomme is a kind of petite, round cheese made on the same farm from which its milk is sourced. French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind, and intensely nutty taste. Despite all the similarities, there's tons of variety when it comes to the type of milk and the overall flavor profile of the cheeses that fall under the umbrella of tomme. Though these cheeses are a classic French invention, American production has spread the claim to all kinds of tommes: Semi-soft, hard, washed, natural rind...and the list grows alongside new recipes and methods. So with all this variety, what makes a tomme a tomme?
We swooned when we saw this grilled cheese from Serious Eats -- charred Brussels sprouts, caramelized onions, crumbly 3-year cheddar from Grafton Village Cheese? Yes, please! Find the recipe below.
I really love the way the charred Brussels sprouts work with the buttery crust and sweet onions in this sandwich. Even my wife wolfed hers down without complaining about the dogs smelling like onions (as she usually does when I caramelize onions at home). Looks like this one's going to stay on the menu here for a while.
Photo by J. Kenji Lopez-Alt
We love our tiny, family-run cheese shops, but did you know you can find artisan cheese at...Sam's Club? Self-proclaimed "cheese snob" Betty Hallock ventured to the Wal-Mart club store in search of quality wedges, and she wasn't disappointed. Hear how it all went down in her LA Times piece below.
"We carry 45 to 50 cheeses at a time, both domestic and imported, and rotate them every three months," says Jim McGrath, Sam's Club director of gourmet deli and cheese, or "chief fromagier." McGrath, recently inducted into the International Cheese Guild, says he travels France, Italy, Holland and the U.S. searching for cheeses.
Photo by Ricardo DeAratanha / Los Angeles Times
If you are suddenly struck by a holiday craving you can't shake, you may turn to the bottled eggnog in your grocery store aisle. In a quest to find the best, The Huffington Post conducted a taste test of 16 popular brands. Who came out on top? You might be surprised.
Eggnog -- most people either love it or hate it. If you're an eggnog lover, December strolls down the dairy aisle can be tempting -- those quarts filled with the creamy stuff are just so much easier to buy than making your own nog from scratch. Just add a little booze to the store-bought variety, and you're in heaven.
That is, unless, you buy the wrong brand.
It's cookie season, and nothing is worse than getting halfway through a recipe before realizing you forgot to soften your butter. But there's no need to trash the recipe! Try one of these quick tricks to soften a stick, and you'll be on your way to cookie perfection in no time.
Well, you'll never have to wait around again since today's Quick Tip video will show you how to soften your butter in four simple ways -- and get your kids involved too. Watch and see why it may be the most fun they've ever had in the kitchen. And it doesn't even involve chocolate.
Everyone knows mozzarella is the kind of pizza cheese, but which kind reigns supreme? Serious Eats wants to know, and so do we! Are you a fan of high-moisture, milky, fresh mozzarella on Neapolitan pies, or do you prefer the low-moisture, ultra-melty variety? Tell us in the comments below!
When I say "fresh", I mean the snowy white stuff, usually sold in balls in a range of sizes, and packed in tubs or wrapped in plastic. Its high-moisture content makes it perfect for Neapolitan-style pizzas, where the water gives the pies their trademark soupy middles.
Photo by Adam Kuban + J. Kenji Lopez-Alt
Mac 'n' cheese and shepherd's pie are two of the most popular comfort foods in the country, so it only makes sense to put the two together! Find the delicious winter recipe below.
I’ve never been to Homeroom in Oakland, I love mac and cheese and I love shepherd’s pie, so when I saw this crazy mashup on BuzzFeed (I admit, I have a wee addiction to the time suck that is BuzzFeed), I though: GENIUS! It’s truly amazing: creamy, cheesy mac on top of savoury beef and vegetables. Mike and I polished off the entire dish in one sitting — we just kept going back for seconds, even after we were like, “okay, okay, last time.” I think you’ll be addicted to this too, give it a try!
Get the recipe
Photo by i am a food blog
What weighs 400 pounds, is accompanied by dancers and singers, and draws a crowd of hundreds? Crucolo, of course! The giant wheel of cheese made its epic, 4th annual pilgrimage to Concord, Massachusetts on December 5th, 2013, where it was welcomed at The Concord Cheese Shop with a parade and tasting.
As wire sliced through wheel--which was roughly as wide as a 3-year-old child is tall, by the way--the aroma of Crucolo wafted through the winter air. Mouths watered, cameras flashed and the gourmands among the crowd explained to no one in particular how this single-producer artisanal cheese starts a little like Swiss but finishes with a distinctive tang.
Photo by Patrick Ball
Even if you're a cheese and wine pro, it's always helpful to get back to basics. These six pairings do just that, with simple cheese styles like chevre, Wisconsin cheddar, and gouda, blending effortlessly with ubiquitous wines like Merlot, Chardonnay, and Sauvignon Blanc. No matter where you live, you can experiment with cheese and wine this holiday season. Cheers!
Wine and cheese is a classic combination, but for a novice, it can be tricky to find the best pairings. Hard, fresh and bloomy cheeses can be matched with sweet, tannic and bubbly wines – the possibilities are endless.
Photo by Stephanie Marshall
Not long ago, it was believed only manly men enjoyed strong cheese such as Stilton, and women could only stomach dainty, mild cheeses. Luckily, that stereotype doesn't exist in the present day. Between blue-loving lady cheese bloggers, Cowgirl Creamery churning out oozy rounds of Red Hawk, and female-fronted cheese magazines (um, hi! We'd never turn down a wheel of Epoisses), it's safe to say we're not afraid of a little funk. Learn more about women and cheese below.
Many of the most prominent British cheese aficianados are women. There's Bronwen Percival, chief cheese buyer for Neal's Yard Dairy, who has a legendary cheese palate; Fiona Beckett, an expert on cheese and wine pairing; Patricia Michelson of La Fromagerie; and Juliet Harbutt, a New Zealander who has long championed the variety of British cheese.