Tomme des Pyrénées cheese Calories

Tomme des Pyrénées cheese comes from the Pyrenees in southwestern France. The name refers to a regional style, so the milk and precise production details can differ among versions made in the area.

Tomme des Pyrénées cheese is usually mild, creamy and slightly nutty, rather than sharply pungent. Its flavour becomes more pronounced with maturation, and sheep’s-milk versions may taste richer than cow’s-milk ones.

Tomme des Pyrénées cheese is made by pressing curds without cooking them, then aging the cheese. This gives it a semi-hard texture; the length of aging and the milk used influence its final firmness and flavour.

Sometimes, but not every Tomme des Pyrénées cheese rind should be eaten. A natural rind may be edible, while wax or another coating is not; remove the rind if it is coated or you cannot identify it.

Tomme des Pyrénées cheese pairs well with crusty bread, apples, pears and walnuts. For a savoury board, serve it with cured meats or pickles; its relatively mild flavour also works alongside a fruit preserve.

Yes, Tomme des Pyrénées cheese melts, making it useful in toasted sandwiches, gratins and savoury tarts. Heat it gently and avoid prolonged high heat, which can make melted cheese greasy or give it a tougher texture.

Serve Tomme des Pyrénées cheese slightly softened rather than straight from the refrigerator. Let it sit out briefly before slicing so its aroma and creamy texture are easier to appreciate; it works on a cheese board or in a sandwich.

Keep Tomme des Pyrénées cheese refrigerated and wrap it in cheese paper or waxed paper to limit drying. Put the wrapped piece in a covered container, and discard it if it develops unusual mould or signs of spoilage.

A mild semi-hard cheese such as Tomme de Savoie can replace Tomme des Pyrénées cheese in many recipes. It has a similarly sliceable texture, though the flavour will not be identical, especially if the original is a sheep’s-milk variety.