Tomme des Pyrénées

Day 5 and it is back down to the south of France, the Pyrénées to be precise, the mountains that create the border between France and Spain. Surprisingly this wonderful cheese, which I have had a number of times before, does not have any AOC or geographical protection.

The history of this cheese goes back to the 12th century when it was made by farmers for their own consumption. As a tomme, it is pressed and uncooked and then left to mature in cool but humid cellars - usually for about 21 days to get its characteristic black skin. It has an ivory white colour and is quite creamy but not too salty even though salt is added before it is pressed into a mould. Actually, this cheese is very more-ish - just as well I only get one day with it!

Have a look at my blog for more details about my 365 French Cheese Challenge: http://luxurynormandygite.com/365-french-cheeses/