Our Tommes
Traditions

The milk used to make our Tommes comes from the milk collected for Roquefort PDO. It therefore meets the same requirements as Roquefort PDO, in particular the Lacaune breed ewes, fed on the farm's cereals and fodder and grazing on the Aveyron hills. The addition of rennet coagulates the milk. After being cut into fine grains and gently stirred, the curds are pressed once and then moulded by hand. These cheeses are then pressed a second time to obtain a supple, melt-in-the-mouth texture. Once removed from the moulds, the cheeses are rested in brine to allow the salt to diffuse into the cheese. The cheeses are then matured for several weeks in controlled temperature and humidity rooms in Roquefort-sur-Soulzon. The cheeses are cared for every week, and our pitchoune is even carefully rubbed by hand. The result is a natural, edible rind that encloses a delicately flavoured paste. Special mention should be made of our Tomme Grande Réserve, which we mature for a minimum of 16 weeks to give it its full character.