This tomme, made entirely by breeders from La Manche, has met with incredible success.

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In the former commune of Rouffigny, now belonging to Villedieu-les-Poêles-Rouffigny, we find Patricia Marie, who with her husband, Jean-Charles Rocher, founded Maison Marie-Rocher in 2005.

Together, they look after “up to 60 cows per year”, and produce their own tomme, an original product in the Channel, appreciated by all.

Homemade from A to Z

“From the udder, to the fermentation cellar, we are the ones who make the cheese,” explains Patricia Marie.

The latter receives milk from his cows, directly into a tank fermentation. The cheesemaker explains: “It’s fresh milk, full of vitamins, which is neither cooled nor reheated. As soon as the milking is finished, it's already cheese. » Enough to reduce the farm's energy consumption (less transport, no reheating) and avoid losing the quality of the raw material !

Once the milk is received, its temperature rises to 25 degrees, in order to allow lactic ferments to develop, “in an optimum environment”. Then, the rennet is added, the milk is curdled then stirred for a long time. “When the cheesemaker judges that it is good, the preparation is poured into the molds, with a weight on top to drain the cheese. »

The cheese is returned four times during its first day of production, it is then salted in brine overnight, then taken to the cellar, where it will be matured, “between a month and a half and two months”.

240 kg of tomme per week, but more supply than demand

With the 600 liters of milk recovered during the morning milking, Maison Marie-Rocher obtains 60 kg of cheese. In total, four productions are made per week, which makes 240 kg of Tome de Villedieu-Rouffigny produced.

A quantity which seems impressive, but which nevertheless does not make it possible to supply all those who would like to obtain the precious commodity. “For three years now, we have had more demand than supply, but we do not want to produce more. We found our balance, with loyal customers,” assures Patricia.

A multi-awarded cheese

In 2022 and 2023, the cheesemaker matured two volumes during 12 months. They were then sent to the Lyon International Competition, and during two consecutive yearsthe Tomme de Villedieu-Rouffigny, won a gold medal in its category!

A great achievement for someone who has been perfecting the preparation of cheese for eight years. “I never thought I would reach this point of rewards and gratitude,” says Patricia Marie.

The tome is not not available for direct sale. To buy a piece, you will have to go to local suppliers, such as L'Angélus, in Villedieu-les-Poêles, Les mets de la fermière, in Saint-Lô, Le Carnaval des fromages, in Granville. , or even the many itinerant cheesemakers in the markets…

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