MilkSheep
TextureSemi-hard
RegionEastern steppe pastures
Aging3–9 months
What to look for
Firm, close paste with no rind to speak of. Crumbling at the edge means the brine was too strong.
← Semi-hardSemi-hard
Brined sheep wheel
Held in brine through its aging rather than salted dry, which keeps the paste close and the flavor direct.
More Semi-hard styles
Mountain tomme
The everyday wheel of a mountain make: pressed, brined and turned, eaten young by the people who made it.
Farmhouse cloth-bound
Bound in cloth and larded, so the rind breathes and the paste dries slowly. Ages into something brothy rather than…
Goat tomme
A pressed goat wheel, which is rarer than it should be: most goat milk goes to fresh formats because it…