Tomme du Berry demi-vieille

1. History

The Tomme du Berry demi-vieille originates from Dutch entrepreneur Martin Van Iperen, a lover of raw milk and artisanal cheeses. Settled in the Berry region after discovering the Champroy estate in Lunery, he ages Dutch-inspired cheeses in local cellars. This cheese results from a Franco-Dutch collaboration, blending Dutch expertise with the Centre-Val de Loire terroir.

2. Physical characteristics

This uncooked pressed paste cheese features a natural or waxed rind, with a firm, clear, golden-orange paste. Weighing around 2.5 to 3 kg, it has a brittle, refined texture from several months of aging. Fat content is about 31%, providing a semi-hard to melting consistency.

3. Taste profile

The nose offers woody aromas, while the taste is salty, powerful, and subtle, with chestnut notes in some variants. The paste delivers a delicate, balanced flavor, occasionally with tyrosine crystals after long aging. Perfect as aperitif cubes or melted into potatoes, it pairs with Côtes de Provence red or white.

4. Production zone and period

Produced in the Cher department (18), Centre-Val de Loire region, this artisanal cheese benefits from Berry cellars for aging. Milk comes from cows, often Jersey grazing locally. Production occurs year-round, with seasonal variations from pasture flora.

5. Certification

The Tomme du Berry demi-vieille has no specific AOC, AOP, or IGP certification. It remains an artisanal product without protected designation, highlighting local family know-how. Its quality stems from traditional farm practices without official labeling.