Tomme des Pyrénées

Tomme des Pyrénées
Country of origin	France
Region, town	Aquitaine and Midi-Pyrénées
Source of milk	Cows, ewes and goats
Pasteurised	Depends
Texture	Hard or semi-hard cheese
Aging time	3-19 weeks
Certification	IGP (E.U law no. 1107/96 12 June 1996
Related media on Wikimedia Commons

Tomme des Pyrénées is a French rustic cheese, usually seen covered in a thin black skin.

History

It was once made only by small farmers for their own consumption and could be made from three different kinds of milk: cow, goat and ewe. First mentioned in the 12th century, it was eaten by the nobles of St-Girons in Ariège and King Louis VI of France also knew the cheese of the Pyrenees. It was only in the 19th century that the manufacture of the cheese moved to a more professional basis, though still hand-crafted.

Manufacture

A pressed cheese, nowadays made equally from raw or pasteurized cows’ milk. Curdled milk is tossed, cut and put in large moulds. It is drained for 24 hours, then salted and aged in cool, humid cellars, where it is turned by hand every day. An aging period of 21 days minimum is permitted for the black-crusted tomme and 45 days minimum for the gold-covered version. The covering is a seal of paraffin wax. Tomme des Pyrenees is sold in various sizes of cylindrical shape with rounded edges. The small tomme is between 450 g and 1.5 kg (corresponding to the old 1 to 3 livres (pounds) measures) up to 5.5 kg (12 lb). The texture is supple and the taste is creamy and only slightly salty. The colour is normally ivory white, varying to pale yellows. Tomme des Pyrenees is made and aged entirely within the same place as the milk is produced, by local business’ workshops.

Production totals

An annual production of:

2,500 tons of cheese made from pasteurized milk by 350 dairy breeders.
2,500 tons made from raw milk from 450 farms.

Production areas

In the Aquitaine region: the Pyrénées-Atlantiques department.
In the Midi-Pyrénées region: the departments of Ariège and Hautes-Pyrénées and the communes of Saint-Gaudens, Axat and Belcaire.

References

French cheeses

AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Mâconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau-Iraty Pélardon Picodon Pont-l'Évêque Pouligny-Saint-Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Selles-sur-Cher Valençay

Unprotected varieties	Abbaye de Tamié Bleu de Bresse Brillat-Savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Délice de Bourgogne Édel de Cléron Etorki Explorateur Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebaron Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Vacherin Vieux-Boulogne

This article is issued from Wikipedia - version of the 3/14/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.