A cheese made with mountain milk. Unmistakable mountain flavour that comes from the milk of cows, sheep and goats grazing mountain pastures. Cow's, sheep's and goat's milk Montségur Tomme au Lait de Montagne is a mountain cheese, manufactured in Saint Girons, in Ariège, with all the assets of real Pyrenees cheese. It is salted by hand, using dry salt containing no colouring or preservatives, and then matured for six weeks.

Its legendary flavour combines strength and character.

	Sheep's milk cheese with a natural crust This is a pressed but uncooked cheese, matured for eight weeks in traditional cellars (no stainless steel) to obtain a perfect natural crust. This semi-matured sheep's milk cheese has a firm texture and a mild flavour. Only for sale outside France.
Goat's milk cheese with a natural crust Much as the sheep's milk version, this cheese is matured for eight weeks in our cellars at Saint Girons. With its fresh flavour and the firm texture characteristic of Tomme des Pyrénées, this goat's cheese deserves pride of place on your cheese platter. Only for sale outside France.
	Cow's milk Tomme with a black crust This is a pressed but uncooked cheese, which is matured for four weeks then dipped in liquid black paraffin wax. This completely seals the cheese and stops further maturing.