Tommette bleue de Brebis

1. History

The Tommette bleue de Brebis was developed recently by Louis Madec, who took over the Miguelgorry cellars in 2017 to produce sheep's milk cheeses inspired by Pyrenean traditions. He created this blue-veined specialty in tomme format after the Béret du Berger in 2018, expanding a range of thermized or raw milk cheeses. This artisanal cheese perpetuates the heritage of sheep's tommes while innovating with a blue paste.

2. Physical characteristics

This cheese features an orange to brown rind, thin and natural, encasing an ivory paste dotted with blue molds. Its texture is creamy and melting, typically weighing 250g to 400g per tommette. Made from thermized or raw sheep's milk, it contains about 24-33% fat.

3. Taste profile

The flavor is mild and refined, with a frank sheep taste without bitterness, and rich nutty, earthy aromas. Creamy on the palate, it resembles a mild Roquefort, balanced by pronounced and complex notes. The aroma is strong, enhancing its authentic character.

4. Production zone and period

Primarily produced in Loire-Atlantique (44) by Les Saloirs de Louis, and in Lozère (48) in the Margeride mountains by shepherd groups. Production relies on natural pastures and hay, typical of French sheep regions. It is seasonal, tied to sheep lactation cycles.

5. Certification

No specific AOP, AOC, or IGP certification is noted for this artisanal cheese. It remains a terroir product without protected designation, highlighting farm quality and traditional methods. Its French origin is ensured by local producers.