Tomme de Rilhac Xaintrie

1. History

Tomme de Rilhac is a relatively recent cheese from the 1990s, part of the Auvergne tommes family, traditionally made in winter when milk is scarce for Cantal or Salers wheels. Produced by Fromagerie Duroux in Corrèze by Jean Duroux, renowned for his quality Cantals.

It uses an aging method similar to Cantal in a former railway tunnel on the Tulle-Argentat line, providing ideal conditions.

2. Physical characteristics

Cylindrical shape in two sizes: small 3 kg (20 cm diameter, 6-8 cm height) and large 10 kg (35 cm diameter, 8 cm height). Rustic crust is thick, cracked, beige to gray-brown, often mite-eaten in aged versions.

Paste is golden yellow, dense, creamy to melting, slightly crumbly and marbled with small holes, 28-29% fat content.

3. Taste profile

Aromas of undergrowth, damp cellar, mushrooms, dried fruits, hazelnut, milky, buttery, and grilled notes. Tender and friable texture with excellent mouthfeel length, slightly salty, fruity, and tangy taste.

Young versions are round and milky; aged ones (3-5 months) develop woody and cellar notes.

4. Production zone and period

Artisanal production in Corrèze (19), Rilhac-Xaintrie, from mountain cow's milk collected at 650-950 m altitude.

Aged 1-5 months, historically winter, in an underground tunnel at 12°C and 98% humidity.

5. Certification

Uses certified mountain milk, but no specific AOC, AOP, or IGP. Raw or pasteurized milk per distribution, with animal rennet and lactic ferments.