The tomme Pyrénée half goat half ewe is made from a mixture of milk that gives it its unique taste, both typical and sweet.

The sheep's tomette "les bergers du Larzac" is a whole milk cheese with uncooked pressed paste, with a washed rind made from thermised sheep's milk, with natural coloring "rocou" and matured in a natural cellar with four levels underground, which gives it a unique taste and a flowery crust.

The pure ewe's milk cheeses from the Pyrenees are made from ewe's milk, which is exceptional and rare, since it takes 22 ewes to obtain the same amount of milk from a single cow.

Knowing that the ewes of the Pyrenees produce on average 1 liter of milk per day.

The Espelette pepper coulis is added to the ewe's milk during the cheese making process, and although it is mild, the Espelette pure ewe's cheese develops a lot of aromas: peppery and a little bit spicy.

The appellation d'origine contrôlée is part of this great family of cheeses; borrowed from the aromas of the Basque mountains, the tommette pur brebis represents authenticity and local products.

Entirely made from raw ewe's milk in the heart of the Causses, Roquefort remains the best known and most famous "blue" cheese in the world.