Tomme du Ségala

1. History

Tomme du Ségala is a traditional cheese originating from the Ségala region, on the border between Aveyron and Tarn. Produced exclusively in winter for over two centuries, this uncommon cheese represents ancestral farmhouse expertise. Alain Mazars, a farmhouse cheesemaker since 1985, perpetuates this tradition by producing this characteristic cheese on his family farm in Camboulazet.

2. Physical characteristics

Tomme du Ségala is an uncooked pressed cheese made from raw cow's milk, featuring a creamy and supple texture. Its dry and atypical rind results from aging in caves, giving it its unique character. The cheese ages for a minimum of 75 days, developing a soft and creamy paste with a fat content of 32%.

3. Taste profile

The flavor of Tomme du Ségala resembles a Tomme de Savoie but with a distinctly Aveyronese character. This uncommon cheese surprises with its originality and delights discerning palates. Its taste profile is typical and long-lasting on the palate, offering a memorable gustatory experience.

4. Production zone and period

Tomme du Ségala is produced in the Ségala Aveyronnais region, particularly in Camboulazet in Aveyron. Production is exclusively winter-based, making it a seasonal cheese found mainly from autumn to winter. The milk comes from a herd of 75 dairy cows of Montbéliarde, Simmental, and Friesian breeds, grazing on approximately 70 hectares of pasture.

5. Certification

Tomme du Ségala is not currently protected by a Controlled Designation of Origin (AOC) or Protected Designation of Origin (AOP). However, it remains a quality farmhouse cheese produced according to traditional methods and using exclusively raw milk. This farmhouse cheese status guarantees its authenticity and artisanal character.