Tome de Beaumont
Tome de Beaumont is made in France from cow's whole milk. The
milk is heated to a temperature of about 80 F. and coagulated with rennet
in about 30 minutes. The curd is cut fine, heated to about 100 F, stirred,
and put into cloth-lined molds that are 7 inches in diameter and 4 inches
deep. The cheese is pressed for 6 to 8 hours; the cloths are changed
frequently during this period. It is salted and then cured for 5 to 6
weeks.
from Cheese Varieties and Descriptions, George P. Sanders
USDA Agr. Handbook No. 54, (re-) issued Dec. 1953
