- French Cheeses
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© V. RIBAUT / Les Studios Associés / CNIEL
An uncooked pressed cheese made from raw ewe’s milk by small-scale producers in the Pyrenees in the Basque tradition of ewe’s milk tomme cheeses. The maturation period can last from three to six months, during which the rind is regularly brushed.
Les Fermiers Basco-Béarnais
A natural rind of an orange or ochre-speckled brown color with a dry, rough texture. The bright white paste is firm and dense and can become crumbly after a long period of maturation.
This tomme has the distinctive taste of ewe’s cheese with well-pronounced lactic flavors.