Tomme de Lozère

The Tomme de Lozère is made from partially skimmed ewe's milk, presure and some salt. The cheese is of cylindrical shape and weighs approximately 1kg. Its rind is grey. Its becomes naturally persillée by aging. It is an excellent cheese for your tray after an affinage of 4/6 months.


Area Languedoc-Rous.	Season Spring - Summer - Fall - Winter	Maturing Minimum 2 months For US delivery maturing extended over 60 days	Pate Uncooked, pressed semi-hard cheese	Milk Ewe