Washed-rind sheep tomme

Sheep milk under a washed rind: fattier paste, so the wash reads as savory rather than barnyard.

MilkSheep

TextureSemi-soft

RegionSouthern mountain foothills

Aging8–16 weeks

What to look for

A close, fine paste with no mechanical openings. Pinholes mean gas where none should be.

Washed two or three times a week until the rind turns orange and tacky. Smells far more assertive than it…

A larger washed format that holds its shape for months. The paste goes translucent at the edge as it ages.