Reader Question: French Cheeses Available Stateside?
Al Dente reader Glendon recently wrote:
I found your great website via an Instapundit link late last year sometime. I read it quite often and figured you may have an answer to a question I have. I'll spare you the fluttered details (I was living in France and now the missus and myself are in the Detroit area...yeah I know...psshht, nevertheless, she's French, I'm American...her family, my family, yada yada yada, etc...), but I'm looking for an American (no, I should say able to purchase Stateside) readily available substitute for the Tomme cheese of the Auvergne region of France. By chance do any of you know? I'm looking to make an "Aligot" or a "Truffade" if that helps at all.
I'm not a chef but adore cooking, therefore I have to say that I have no formal training in these things at all. Especially cheeses. I mean perhaps I could just use an Emmentaller but to be honest, I just don't know. I've looked around a little bit, but all the good recipes I find call for Tomme or Cantal. I'm just not down with paying $130 for cheese to make a traditional peasant dish, d'yaknowwhatimean? I have a feeling I would wince while everybody is taking their first bite! And every bite thereafter for that matter!
A Brief Tome on Tomme
The name "tomme" refers to a variety of small cheeses produced in the French Alps. They are usually named by their place of origin--for example, one of the most popular varieties is Tomme de Savoie which is made in, you guessed it, Savoie. Typically produced during the summer months, tomme cheeses are made from skimmed cow's milk which remains after the cream has been separated to make richer cheeses or butter--this makes them naturally low in fat. Cantal is one of the oldest French cheeses and, like many tomme cheeses, it features a rich and tangy flavor. Fortunately for Glendon and everyone else, you can find several varieties on-line for about $10-15 per pound, such as:
- Tomme de Savoie
- Cantal (aka French cheddar)
- Tomme Ailine Vignes
- and another Tomme de Savoie
Glendon, we hope this information was helpful and that you enjoy every last bite of Aligot without a single wince.
--Broadstone
llamas on January 16, 2008 at 06:51 AM
You can find a number of French- and/or Canadian-made tomme cheeses at the incongrously-named Big Ten Party Store in Ann Arbor - it's on Packard, a couple blocks south of Stadium, on the south side of town. Best European cheese and deli selection in this part of the state, and sold at reasonable prices without all of the fancy foodie BS that usually accompanies them. Highly recommended. We regularly drive 60 miles round-trip to shop there for the real thing(s).
HTH
llater,
llamas
Pat on January 16, 2008 at 12:25 PM
If you want REAL French cheese, go to the province of Quebec in Canada. They have laxer restrictions on importation of such foods. As well, there are several excellent Quebec cheesemakers.
jfoureur on January 21, 2008 at 02:29 PM
hi,
i'm glad to see that tomme and cantal, as well as other fine cheeses are becoming more prevalent and available in the states.
if you must use a substitute for your "aligot", use a very mind but good quality cheddar, (not one of those plasticized brands) and don't use an emmentaller, it's to much like swiss-cheese, too strong and stringy for this dish. maybe even a young gruyere (french, not swiss).
i once made the switch (a guest had nibbled all the tomme without telling me), and the results were applauded.
bon appetit ,
jfoureur
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