Tomme
de Pyrénées
Name of Group of Producers
Association “Les Fromagers pyrénéens”
183, Avenue des Etats-Unis
31016 Toulouse Cédex
Qualisud
15 avenue
de Bayonne
40500 SAINT SEVER
Tel: (33 5) 58.06.15.21
Fax: (33 5) 58.75.13.36
qualisud@wanadoo.fr
Cheese made from pasteurized cow's milk, semi-pressed with a black or golden rind, a diameter of 210 to 240 mm, a weight of 3.5 to 4.5 kg, total milk solids of 53% with a fat over dry matter content of 50%, ripened for at least 21 or 45 days.
Produced in Departments of Ariège, Hautes-Pyrénées, Pyrenees-Atlantiques and the district of Saint-Gaudens in the Department of Haute-Garonne and the cantons of Axat and Belcaire in the Department of Aude.
Acquisition : Raw material: standardized cow's milk. Clotting of milk by the addition of rennet and lactic acid bacteria. Cutting of curd with partial lactose removal. Placing in moulds with draining. Removal from moulds. Salting with dry salt or brine. Treatment of the cheese rind. Ripening for at least 21 days or 45 days.
This cheese has been manufactured since the 12th century in the region of St Girons.
