Matured at least three months on wood boards in a mountain’s tunnel in the Pyrenees, this “tomme” of sheep cheese is pretty rare. It is subtle and has long lasting taste.
After Jean Pardou, a shepherd in the Ossau valley (well-known for its sheep’s cheese), and now Christian Pardou, a master ripener, six generations of the family have successfully worked the traditional Pyrenees farmers’ cheeses.
Region: Pyrénées-Atlantique, France
Portion Size: 200Gr approx.
Family: Semi-hard, Natural rind
Stuff to Consider (allergen, type of milk, etc.): unpasteurised sheep’s milk