Pomerol

1. History

Pomerol is a traditional cheese from the Limousin region, created in 1936 by Louis Duroux in the hamlet of "Pomeyrol" or "Pomerol" in the municipality of Rilhac-Xaintrie. The cheese's name pays homage to this local hamlet. The Duroux cheese factory, founded in 1936, has perpetuated ancestral cheesemaking expertise for four generations according to the regional farming and cheesemaking traditions.

2. Physical characteristics

Pomerol is an uncooked pressed cheese made from naturally fatty cow's milk. Its texture maintains significant moisture due to the absence of intensive pressing. The cheese is distinguished by its compact structure while retaining a certain suppleness characteristic of mountain cheeses.

3. Taste profile

While precise details of the taste profile are not extensively documented, Pomerol is traditionally enjoyed in soup to warm up during winter, suggesting a robust and comforting flavor. It is also consumed upon returning from Christmas mass, indicating an important place in regional culinary traditions.

4. Production zone and period

Pomerol is produced exclusively in Limousin, in the municipality of Rilhac-Xaintrie, by the Laiterie Fromagerie Duroux. The milk used is collected in a mountain zone from approximately 50 producers. Production traditionally uses fatty milk from late autumn, when pastures are most abundant, which gives the cheese its particular characteristics.

5. Certification

Pomerol does not benefit from a controlled designation of origin (AOC) or protected designation of origin (AOP). It is an artisanal and traditional cheese produced according to the historical methods of the Limousin region without official certification at the national or European level.