Tommette des cabasses
Aveyron is rural terroir par excellence, with an age-old cheesemaking heritage. In the shadow of Roquefort, France’s oldest AOP cheese, many small cheeses — mostly made from ewe’s milk — are crafted deep in the region’s rolling valleys.
True to the region’s pastoral tradition, the Dombre family produces this small ewe’s milk tommette alongside their well-known Pérail.
Handcrafted in the Grands Causses natural park at an altitude of 850 metres, its lightly ridged, orange-toned rind is glossy and slightly oily when young, then darkens and turns drier and faintly yellowed with ageing. Tasted young, the ivory paste is tender with a few small openings and mainly lactic notes; over time it firms up, and the flavours turn more mineral — a fine ewe’s milk cheese that stays remarkably delicate at every stage.
Categorie
Sheep's milk cheeses
Région
Occitanie
Lait
Ewes
Terroir
Terroir pastoral des Grands Causses
