Tomme des Pyrénées 
Tomme des Pyrénées is a semi-hard, uncooked cheese from France. It is made from heat-treated or raw milk, which can be cow's, goat's, or a mix of cow's and ewe's or goat's milk. The cheese has a regular cylindrical shape with a diameter-to-height ratio between 2 and
Key Facts
| Country of Origin | France |
| Specific Origin | French side of the Pyrenees |
| Protection | PGI (1996) |
| Milk Type | Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk) |
| Milk Treatment | Heat-treated or raw |
| Fat Content | 24 g of fat per 100 g of cheese |
| Rind | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Texture | Soft, melty, creamy, becomes firmer as it ripens |
| Flavor | Varies from fresh whey aromas to more pronounced aromas |
| Aroma | Fresh whey to more pronounced aromas |
| Colors | White to ivory to yellow |
| Forms | Whole, cut, pre-packaged |
| Age | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Rennet Type | Coagulating enzyme (not limited to animal rennet) |
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