Pyrenean Tomme

Tomme des Pyrénées is an uncooked pressed cheese made from pasteurised cow’s milk (I.G.P obtained in 1996). The cheese is soft and creamy smooth and homogeneous. Tomme Noire has a tangy flavour whereas Tomme Dorée is more robust. This cheese is characterised by its rich aromas and slightly bitter edge. There is also a Tomme Fermière available, produced from unpasteurised milk.

Key figures: An annual production of 2,500 tonnes of pasteurised milk Tommes (current IGP) produced by 3 companies with 350 dairy farmers and around 2,500 tonnes of unpasteurised milk Tommes (IGP in progress) produced by 350 farm producers and around 10 artisan and industrial companies with around a hundred dairy farmers.