The Tomme des Pyrénées PGI is a semi-pressed cheese, uncooked, produced with raw and whole milk from cows of the breeds located in the pastures and alpine areas which surround the Pyrenees.
The production area of Tomme des Pyrénées PGI includes the departments of Ariège, Haute-Pyrénées, Pyrénées-Atlantiques, a part of the department of Haute-Garonne and some municipal areas in the department of Aude, in the regions of Midi-Pyrenees, Aquitaine and Languedoc-Roussillon.
The history of Tomme des Pyrénées PGI boasts ancient origins. This cheese was produced in the 12th century but it became more famous during the 19th century thanks to the establishment of the fruitières, cooperatives of cheese makers. At the beginning of the 1990s, about 3,000 tons of cheese have been made starting from the milk produced in the geographic area.
The climatic characteristics and the diversity of the flora of Pyrenees give Tomme des Pyrénées PGI its typical flavour.
Tomme des Pyrénées PGI has a cylindrical shape with a diameter from 21 cm to 24 cm. It weighs from 3.5 kg to 4.5 kg. The paste is ivory-yellow colour with small holes and can be slightly hard or elastic. The black-rind cheese has an acidulous taste, whilst the golden rind cheese has a stronger taste with flavourful bitter notes.
The product is sold as Tomme de Pyrénées PGI with black rind and Tomme des Pyrénées PGI with golden rind. It is marketed whole or in portions.
Tomme des Pyrénées PGI can be eaten alone with a slice of rustic bread, but its flavour is ideal combined with fruit and vegetables like plums, reinettes, fennels, tomatoes, endive and also hazelnuts.
Tomme des Pyrénées PGI can be conserved in the least cold compartment of the refrigerator, wrapped into its package or into a food film. Before eating it, it is suggested to leave it at room temperature for about one hour.
PGI (Protected Geographical Indication)(ES). The protected geographical indications (PGI) identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin. Year of registration 1996
20.3 - 22 gr. per 100 gr.
28 - 29.1 gr. per 100 gr.
1 - 1.9 gr. per 100 gr.
1.7 - 2 gr. per 100 gr.
20 - 20.2 gr. per 100 gr.
709 - 763 mg. ( – 9% )*
*(the difference from the average value)
9 - Individual visits per month (average)
240 - All individual visits
20 01 2017 - Date of publication of this article