Thursday, June 16, 2011

Tomme Daubée

Fromage Fais with Aromatic Herbs / Tomme Daubée

Fromage frais with aromatics herbs is a popular dish in the Dauphiné region and in Lyon.  In the Dauphiné it is called "tomme daubée" and in Lyon "cervelle de canut". {Cervelle means brain. Canut was the name given to the people working in the silk industry in Lyon.}  

The preparation of fromage frais (a fresh curd cow’s milk cheese) in Lyon is slightly different than in the Dauphiné. The cervelle de canut is prepared with cream (crème fraîche), shallots, new onions, parsley, chives, and white wine, while the traditional tomme daubée with chives (called ciboulette or porette d'Avignon) and vinaigrette.

Tomme daubée is best prepared with fromage frais sold in a faisselle (cheese strainer - this looks like a yogurt pot with tiny holes).

This dish is excellent with rye bread (pain de seigle). It can be served as a dipping sauce for raw veggies such as radishes (radis), chicory leaves /endives, julienne carrot, etc.  It makes a good side dish to accompany salami (saucisson) or grilled merguez (a spicy pork sausage).  You can also spread it on toasted bread!

  • 250gr fromage frais
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp salt + ½ tsp black pepper
  • 50gr chives, thinly chopped (reserve 10gr for garnish)
  • To add a little spicy note: 1 clove crushed garlic + 1 tbsp Dijon mustard

  1. Pour the fromage frais in a serving bowl.
  2. Add olive oil, vinegar, salt and pepper in. Whisk thoroughly.
  3. Put chives, garlic and Dijon mustard in. Stir well.
  4. Put in the fridge for 1 hour.
  5. Scatter the remaining chives on top before serving.

Bon appétit!

I did not find fromage frais sold in a faisselle. I bought another sort sold in a 250gr plastic tub which has a smoother texture and milder taste than the faisselle type.
The word “daubée” is not to be confused with the word daube which means stew or casserole (or bad movie). 

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