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Sheep's tomme tasting

Sheep's tomme belongs to the family of uncooked pressed sheep's cheeses. Its texture is soft and rather homogeneous. During tasting, it is a cheese that proves to be melting and surprisingly light, very pleasant in the mouth. Moulded, pressed and dried, Tomme de brebis develops its characteristic flavours during a maturing period that can last up to two months in a damp cellar.

its sheep's milk smell allows all the flavors that accompany its tasting to come through. The sheep's milk tomme has sweet tones, typical of the flavours generally found in sheep's milk cheeses. It is a cheese that is both mild and acidic, and its intensity can be described as medium. Its bloomy rind is supple, grey in colour that sometimes tends towards orange-yellow.

Tasting takes place throughout the year. The ewe's milk tomme originally had the ambition to resemble the mythical Saint-Nectaire, hence the appearance of its bloomy rind. However the formats are not the same.

What to pair it with?

Sheep's milk tomme goes wonderfully with black cherry jam. It can also be enjoyed prepared in verrines, integrated into cold starters or accompanied by local ham, for example. This cheese will go equally well with a full-bodied red wine or a dry white wine.