Tomme du Limousin

1. History

Tomme du Limousin is a typical cheese from the Limousin region created in 2004 by about twenty farmers committed to valorizing their milk and 100% Limousin terroir. This cheese is part of a long tradition of French tommes, with origins dating back to the 17th century. The recent creation of this collective trademark guarantees consumers the origin of the Limousin terroir and the type of farm production.

2. Physical characteristics

Tomme fermière du Limousin is an uncooked pressed paste cheese with a cylindrical shape and variable dimensions depending on the producer. Its rind can be bloomy, washed, or rubbed, presenting colors ranging from light brown to dark brown. The paste, ivory-colored in the center to yellow-brown under the rind, is extremely creamy and presents small openings. The smallest tommes weigh less than 1 kg, while the largest exceed this weight.

3. Taste profile

It is a melting and mild cheese with nutty flavors and a perfect balance between terroir and subtle sweetness. The taste profile varies according to aging: young tommes (3 to 5 weeks for small ones) offer a softer texture, while old tommes (beyond 5 weeks) develop more complex flavors. Each tomme is unique thanks to the specific expertise of each farm producer.

4. Production zone and period

Tomme fermière du Limousin is produced exclusively in Limousin, in the Nouvelle-Aquitaine region, from raw milk produced on the farm. It is available year-round thanks to the extended aging practiced by farmers. Production can use cow, goat, or sheep milk, depending on the farmers who produce it on their farms.

5. Certification

Tomme fermière du Limousin benefits from a collective trademark that guarantees consumers the origin of the "Limousin" terroir and the type of "farm" production. This certification ensures that each cheese is produced authentically according to local traditions. Producers are farm farmers committed to valorizing their terroir.