Tomme fraîche de l'Aubrac: Tomme fraîche de l'Aubrac or fresh tomme, is a cheese appellation from the Aubrac plateau (Aveyron, Lozère, Cantal). Cheese specialty made from cow's milk, with fresh paste, the fresh tomme is a strongly pressed curd, taken out of the Laguiole, Cantal, or Salers manufacturing cycle, before grinding, salting, second pressing and refining. Fresh tomme is made from raw milk when it comes from the production of laguiole or salers...
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