Cheese type Half-pressed and uncooked cheese
	Milk Pasteurized cow's milk
Description Cylinder of 210 to 240 mn (8.3 to 9.5 inches) Weight: between 3.5 and 4.5 kg (7.5 to 9.9 pounds) Fat: 50% Black rind	Country France
	Areas of production South West of France : Ariege, Hautes-Pyrenees, Pyrenees-Atlantiques departments.
	Other info Certification de conformite (conformity certification)

Fabrication process of the Tomme Noire des Pyrenees Cheese

The milk comes from the specific areas defined by the "Certification de conformite).

Rennet is added to the milk to start the curdling process. After cutting and partial lactose removal, the curd is placed in a mould. It is then drained and removed from the mould. The cheese is salted with dry salt or with a brine. The crust is treated (covered with a black wax film). Refining must last at least for 21 days.

Tomme Noire des Pyrenees Cheese inside out

History of the Tomme Noire des Pyrenees Cheese

The Tomme Noire des Pyrenees is manufactured since the XIIth century in the area of Saint-Girons. It knew a significant extension during the XIXth century first locally, then, its reputation extended to the whole country.