A guide to Tomme de Brebis — rustic sheep's-milk tommes from the French Pyrenees and beyond. Their nutty richness and how to enjoy them.
Tomme de Brebis refers to the family of rustic sheep's-milk tommes made across France, especially in the Pyrenees and the Basque Country. Nutty, rich, and earthy, these cheeses showcase the wonderful character of sheep's milk in a comforting, semi-hard form.
What Tomme de Brebis Is
"Tomme" is a general French term for a style of round, rustic, semi-hard mountain cheese, and "brebis" means ewe, or sheep. So Tomme de Brebis simply means a sheep's-milk tomme. Rather than a single cheese, it's a category, with versions made in various regions — most famously the Pyrenees and the Basque Country, but also in other parts of France. These cheeses are typically pressed, aged for a few months, and have a natural rustic rind.
A Family of Cheeses
Because Tomme de Brebis is a style rather than one protected cheese, it covers many variations. Some are young and supple, others aged and firm; some have natural gray rinds, others are rubbed or washed. Famous Pyrenean and Basque sheep's-milk cheeses, including some sold under the broad "tomme de brebis" or "ossau-iraty"-style labels, belong to this tradition. What unites them is the use of rich sheep's milk and a rustic, pastoral approach.
Flavor and Texture
Tomme de Brebis cheeses have a firm but supple, smooth paste, pale ivory to gold, often with a few small holes. The flavor is rich, nutty, and buttery, with the characteristic depth and gentle sweetness of sheep's milk and a savory, slightly tangy character. They tend to be mellow and rounded rather than sharp, with a satisfying, lingering richness. Aged versions develop deeper, more complex flavors.
How to Use Tomme de Brebis
These cheeses are excellent on a cheese board, served with crusty bread, fruit, and — in the Basque tradition — black cherry jam, which beautifully offsets their nutty richness. They slice and melt well for cooking, sandwiches, and gratins, and grate nicely over dishes. Their mellow, versatile character makes them a pleasure both on their own and in the kitchen.
Pairings
Tomme de Brebis pairs with the wines of southwest France, such as Jurançon and Irouléguy, as well as with light reds and crisp whites. On the plate, black cherry jam, honey, nuts, and crusty bread complement their nutty, buttery flavor.
Buying and Storing
Tomme de Brebis is sold in wedges and rounds under various regional names; seek out Pyrenean and Basque versions for classic examples. Store it wrapped in wax paper in the fridge and bring it to room temperature before serving. Its firm paste keeps well for a couple of weeks.
Frequently Asked Questions
What does "Tomme de Brebis" mean?
"Tomme" is a style of rustic round mountain cheese, and "brebis" means ewe, so it means a sheep's-milk tomme.
Is Tomme de Brebis one specific cheese?
No, it's a category of sheep's-milk tommes made in various French regions, especially the Pyrenees and Basque Country.
What pairs well with Tomme de Brebis?
Black cherry jam is a classic Basque pairing, along with honey, nuts, crusty bread, and the wines of southwest France.