Tomme de Brebis de Montagne – Alpine Summer Sheep’s Milk Cheese from the Pyrenees
Tomme de Brebis de Montagne is a rare, seasonal cheese made from raw sheep’s milk, produced only between May and October in the high summer pastures (estives) of the French Pyrenees. This mountain tomme is aged with care by Affineur Pardou in the village of Laruns, nestled in the Vallée d’Ossau. Made from a single flock’s milk during transhumance, it offers a direct expression of the region’s flora, altitude, and cheesemaking heritage.
Each wheel is aged for around nine months in a natural cellar lined with spruce boards, where high humidity and cool temperatures bring out its depth and complexity.
Key Facts
Origin: Midi-Pyénées region, France
Milk: Sheep
Rennet Type: Animal rennet
Style: Semi-hard
Classification: Artisan
Shelf Life: 7-10 days, this product is cut to order
Affineur Pardou is known for working closely with mountain shepherds to select and mature cheeses that are deeply connected to place. The milk for this tomme is only collected during the summer months when the sheep graze freely at altitude, feeding on wild herbs and grasses. This seasonal rhythm produces milk of exceptional richness, transformed into a cheese that reflects both the landscape and the craftsmanship behind it.
Flavor and Texture
Texture: Firm yet supple, with a compact ivory paste that softens nicely at room temperature. Occasional small openings give it a rustic character.
Flavour: Opens with buttery and nutty notes, followed by hints of mountain herbs and hay. The raw milk adds depth and a subtle lanolin edge. The finish is long and slightly roasted, especially near the rind.
Aroma: Natural and earthy, with notes of damp cellar, sheep’s wool, and toasted nuts—an evocative snapshot of the Pyrenean terroir.
Appearance
The wheel weighs between 4 and 5 kilograms, with a thick, natural grey-beige rind. The paste is pale ivory to light yellow, dense and slightly moist, typical of alpine sheep cheeses.
Pairing Suggestions
Food: Serve with dried figs, toasted walnuts, or quince paste. A crusty sourdough or nut bread will enhance its rich, nutty character.
Wine: A dry white from the Southwest of France, such as a Jurançon Sec, pairs beautifully. For red, try a light Pinot Noir or a young Cahors to highlight its creamy, buttery notes without overpowering them.
A Taste of the High Pastures
Tomme de Brebis de Montagne is more than a cheese—it’s a seasonal snapshot of pastoral life in the Pyrenees. With its rich flavour, raw milk complexity, and rustic elegance, it brings the taste of high mountain grazing lands to your table. A rare treat for lovers of sheep’s milk cheese, full of depth and dignity.
