Tomme des Pyrénéesis a cheese made from pasteurised cows' milk, and has PGI status. It is produced inPyrénées-Atlantiques, Hautes-Pyrénées,Ariège, a part of Haute-Garonne and a part of Aude.
There are two sorts of tomme des Pyrénées: one with a black rind, with a production of about 3,100 tonnes a year, and one with a goldenrind, with a more modest production of 74 tonnes a year. It has an uncooked, pressed centre, and its paraffin-wax coating stops the maturing process by sealing the cheese. This cheese is liked for its fine texture and strong, enjoyable taste.
Tomme desPyrénéesis usually eaten as a snack, or at the end of a meal, with a fruity red wine such as Côtes du Frontonnais.