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Sheep's tomme cheese is part of the family of sheep cheeses with uncooked pressed paste. Its texture is soft and rather homogeneous. During the tasting, it is a cheese that reveals itself as melting and surprisingly light, very pleasant in the mouth. Molded, pressed, and dried, Sheep's Tomme cheese develops its characteristic flavors during a ripening period that can last up to two months in a humid cellar.
Its smell of sheep's milk allows all the flavors that accompany its tasting to be expressed. Sheep's tomme cheese presents soft tones, typical of the flavors generally found in sheep's milk cheeses. A cheese that is both sweet and tangy, its intensity can be described as medium. Its bloomy rind is soft, gray in color, sometimes tending towards orange-yellow.
The tasting takes place throughout the year. Sheep's tomme cheese originally aimed to resemble the legendary Saint-Nectaire, hence the appearance of its bloomy rind. However, the formats are not the same.
Sheep's tomme cheese pairs wonderfully with black cherry jam. It can also be enjoyed prepared in verrines, integrated into cold appetizers, or accompanied, for example, by country ham. This cheese will pair well with both a full-bodied red wine and a dry white wine.
🧀 A mild and balanced cheese
Tomme de Brebis is a non-cooked pressed cheese made from thermized sheep's milk. It captivates with its soft and melting texture, and its subtle aromas characteristic of sheep's milk. Molded, pressed, and aged in a humid cellar for two months, it develops a light but assertive taste, with a medium intensity.
📌 Percentage of fat in the final product: approximately 28%
📦 Average weight: varies depending on the format
🔍 Characteristics of Tomme de Brebis
✔ Milk: Thermized sheep's milk
✔ Aging: In a humid cellar for 2 months
✔ Texture: Soft, homogeneous, and melting
✔ Taste: Mild, slightly acidic, lactic flavors
✔ Rind: Bloomy, soft, gray to yellow-orange color
🍽️ Tasting Tips
✔ Ideal all year round, on a cheese platter or in culinary preparations
✔ Take out 30 minutes before tasting to release all its aromas
✔ Store in the refrigerator, in its original packaging or in cheese paper
🍒 Food and Wine Pairings
✔ Black cherry jam for a sweet-salty touch
✔ Country ham, as an appetizer or on a charcuterie board
✔ In verrines or cold salads
✔ Full-bodied red wine or dry white wine to bring out its sweet notes
🏰 An inspiration from Saint-Nectaire
Tomme de Brebis is inspired by the famous Saint-Nectaire, especially by its bloomy rind and texture. Although it stands out with its format and type of milk, it shares the same gustatory generosity and subtle balance between strength and sweetness.
🛒 Associated Products
🔹 🧀 Ossau-Iraty PDO: Another iconic sheep's milk tomme
🔹 🍯 Artisanal black cherry jam
🔹 🥩 Dry Pyrenees or Savoie ham
Sheep's tomme cheese is part of the family of sheep cheeses with uncooked pressed paste. Its texture is soft and rather homogeneous. During the tasting, it is a cheese that reveals itself as melting and surprisingly light, very pleasant in the mouth. Molded, pressed, and dried, Sheep's Tomme cheese develops its characteristic flavors during a ripening period that can last up to two months in a humid cellar.
Its smell of sheep's milk allows all the flavors that accompany its tasting to be expressed. Sheep's tomme cheese presents soft tones, typical of the flavors generally found in sheep's milk cheeses. A cheese that is both sweet and tangy, its intensity can be described as medium. Its bloomy rind is soft, gray in color, sometimes tending towards orange-yellow.
The tasting takes place throughout the year. Sheep's tomme cheese originally aimed to resemble the legendary Saint-Nectaire, hence the appearance of its bloomy rind. However, the formats are not the same.
Sheep's tomme cheese pairs wonderfully with black cherry jam. It can also be enjoyed prepared in verrines, integrated into cold appetizers, or accompanied, for example, by country ham. This cheese will pair well with both a full-bodied red wine and a dry white wine.
🧀 A mild and balanced cheese
Tomme de Brebis is a non-cooked pressed cheese made from thermized sheep's milk. It captivates with its soft and melting texture, and its subtle aromas characteristic of sheep's milk. Molded, pressed, and aged in a humid cellar for two months, it develops a light but assertive taste, with a medium intensity.
📌 Percentage of fat in the final product: approximately 28%
📦 Average weight: varies depending on the format
🔍 Characteristics of Tomme de Brebis
✔ Milk: Thermized sheep's milk
✔ Aging: In a humid cellar for 2 months
✔ Texture: Soft, homogeneous, and melting
✔ Taste: Mild, slightly acidic, lactic flavors
✔ Rind: Bloomy, soft, gray to yellow-orange color
🍽️ Tasting Tips
✔ Ideal all year round, on a cheese platter or in culinary preparations
✔ Take out 30 minutes before tasting to release all its aromas
✔ Store in the refrigerator, in its original packaging or in cheese paper
🍒 Food and Wine Pairings
✔ Black cherry jam for a sweet-salty touch
✔ Country ham, as an appetizer or on a charcuterie board
✔ In verrines or cold salads
✔ Full-bodied red wine or dry white wine to bring out its sweet notes
🏰 An inspiration from Saint-Nectaire
Tomme de Brebis is inspired by the famous Saint-Nectaire, especially by its bloomy rind and texture. Although it stands out with its format and type of milk, it shares the same gustatory generosity and subtle balance between strength and sweetness.
🛒 Associated Products
🔹 🧀 Ossau-Iraty PDO: Another iconic sheep's milk tomme
🔹 🍯 Artisanal black cherry jam
🔹 🥩 Dry Pyrenees or Savoie ham
