Our characterful mountain cheeses, made from sheep‘s, cow‘s or goat‘s milk, are popular with everyone who tries them. Tomme-making is an ancestral skill: this cheese tastes different according to the milk or mixture of milks used, while the ripening process determines its strength. In summer the herds are guided to the high pastures during the transhumance. In this new environment their choice of food increases (flowers, fruit, etc.). This changes the flavour of the milk and therefore of the cheese, which is sold under the name “fromage d’estive” (summer pastures cheese). It has more flavours, especially fruity ones, and the gustative notes vary according to the season and the location where the sheep are feeding.
Tip: Enjoy a nice slice on a hunk of bread with a dab of black cherry jam, you won’t be disappointed.