Tomme des Pyrénées

Last updated
Tomme des Pyrénées
Country of origin France
Region, town Aquitaine and Midi-Pyrénées
Source of milk Cows, ewes and goats
TextureHard or semi-hard cheese
Aging time3-19 weeks
CertificationIGP (E.U law no. 1107/96 12 June 1996, PGI (2021) [1]
Commons-logo.svg Related media on Wikimedia Commons

Tomme des Pyrénées is a mild French rustic cheese, sometimes prepared covered with a thin skin of black or brownish wax. [2] [3] In January, 2021, it was ascribed protected geographical indication certification and protection, which links the cheese to its specific geographic origin based upon factors such as quality, reputation or other characteristics. [1]



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 Saint-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.


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 cheese is sometimes covered with wax, [4] such as seal of paraffin wax.

Tomme des Pyrenees is sold in various sizes, with a cylindrical shape and rounded edges. [1] 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 workshops.

Production totals

An annual production of:

Production areas

See also

Related Research Articles

Butter dairy product

Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.

Ariège (department) Department of France in Occitanie

Ariège is a department in southwestern France, in the Occitanie region. It is named after the river Ariège and its capital is Foix. Ariège is known for its rural landscape, with a population of 153,067 as of 2016. Its INSEE and postal code is 09, hence the department's informal name of le zéro neuf. The inhabitants of the department are known as Ariègeois or Ariègeoises.


Vacherin is a cow's milk cheese. Two main types of French or Swiss Vacherin cheeses exist.

Goat cheese Cheese made out of the milk of goats

Goat cheese, or chevre, is cheese made from goat's milk. Goat cheeses are made in a wide variety of styles, from soft fresh cheese to hard aged cheese.


Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northwest France.

Raw milk unpasteurized milk

Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutrition, and the building of a healthy immune system. However, the medical community has warned of the dangers, which include a risk of infection, and has not found any clear benefit.

Livarot cheese French cheese of the Normandy region

Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975.


Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoie from raw cow's milk. It has its own AOC designation.

Cantal cheese

Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.

Saint-Nectaire A cheese made in the Auvergne region of central France

Saint-Nectaire is a French cheese made in the Auvergne region of central France.

Laguiole cheese

Laguiole, sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.

Svecia is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing 12 to 15 kg each.


Chabichou is a traditional semi-soft, unpasteurized, natural-rind French goat cheese with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.

Fourme dAmbert

Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

Aure et Saint-Girons Breed of cattle

The Aure et Saint-Girons or Casta is an endangered French breed of domestic cattle. The breed name derives from its two principal areas of origin, the Vallée d'Aure in the département of the Hautes-Pyrénées, and the area of Saint-Girons and the Couserans in the Ariège. The name "Casta" derives from its chestnut colour.


Etorki is a cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

Beechers Handmade Cheese

Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City.

Cazelle de Saint Affrique is a soft-ripened, pungent cheese, made from pasteurized sheep's milk in the Midi-Pyrénées region of France. It is an artisan cheese, hand-fashioned in small rounds.

Cheeses of Mexico

Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.


Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: faisselle.


  1. 1 2 3 Dupont, Denis (18 January 2021). ""Tomme des Pyrénées" : les producteurs de fromages des Pyrénées-Orientales accèdent à l'IGP". Midi Libre (in French). Retrieved 13 April 2021.
  2. Edelman, E.; Grodnick, S. (1986). The Ideal Cheese Book. Harper & Row. p. 41. ISBN   978-0-06-055073-8 . Retrieved 13 April 2021.
  3. L'Express, Issues 900-911 (in French). Presse-Union. 1968. p. 65. Retrieved 13 April 2021.
  4. Ensrud, B. (1981). The Pocket Guide to Wine and Cheese. New Orchard Editions. p. 56. ISBN   978-1-85079-021-1 . Retrieved 13 April 2021.