Etchola Tomme de Montagnes
Dense, semi-hard, natural crust
40% sheep’s milk, 60% cow’s milk
About the manufacturer:
Etchola is a sheep and cow milk cheese manufactured by Les Fromageries Occitaines, a small regional corporation specializing in producing terroir cheeses by local shepherds, based on the traditions of the Pyrenees. Located in the slopes of the central Pyrenees on the border of Spain up to the area of Roquefort and Auvergne to its north. This is where the finest goat and sheep cheeses were born, as well as the famous Roquefort cheese. Caprinelle, Etchola and Roquefort, among others.
About the product:
Etchola is a unique cheese combining the strong tastes of cow’s milk with the moredelicate and fatter taste of sheep’s milk. The combination of these two types of milk creates a winning combination strong and complex tastes which would be hard to achieve otherwise. The method of manufacturing Tomme cheese is ancient and was born in shepherd huts on the mountains. Its flavor is rich, its color the color of deep cream, its aroma takes over a cheese tray and other dishes.
Etchola should be used carefully… when hosting, it should be served with fresher and more delicate cheeses. In the kitchen, if used in a recipe it should be the only cheese in the recipe. Scrape some Etchola over an omelet, put some on pizza or roasted eggplant. Only old red wine or dark beer can cope with its strong tastes.