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Tomme de Carayac

This cheese is named after his hometown. Mr. Pradine, the only producer dreamed up this recipe.

Sheep milk is for the most part used to make Roquefort. The Ossau Iraty pérails and are also known. But fabrications washed rind sheep's milk appear as an oddity. Tomme de Carayac highlights this potential unknown. It differs from its neighbors in the same Corsican family with its delicacy.
The taste is balanced and pleasant. The ewe is delicate animal that gives milk than mid December to mid June The texture of the cheese is subject to variations of lactation. The tome made until March has a soft dough and creamy while those of late lactation will tend to be firmer.

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