Tommette de brebis Etchegoinia

1. History

Tommette de Brebis Etchegoinia comes from a family farm in Béarn that existed before 1990. The Martin family took over the operation and gradually concentrated livestock raising on sheep. Cheese production is more recent, using milk from 500 Lacaune breed sheep raised on 35 hectares.

2. Physical characteristics

This is a raw sheep's milk cheese with uncooked pressed paste. The rind is thick, varying from brown to gray, while the paste is supple and the rind very firm. The cheese presents itself as a small round tomette, typical of the region.

3. Taste profile

The cheese offers a subtle hazelnut aroma and characteristic sheep milk power on the palate. The supple texture of the paste contrasts with the firmness of the rind, creating a complex and rich tasting experience.

4. Production zone and period

Produced in Béarn in Nouvelle-Aquitaine, a region of the French Pyrenees, this cheese benefits from mountain terroir. The 500 sheep contribute daily to milk production used for cheese making.

5. Certification

No AOC, AOP or IGP certification is mentioned for this artisanal cheese produced by EARL Etchegoinia.