la tomme de mijoule bleue, la tomme bleue et le cassou bleu

Traditional Blue tomme.
Ewe's milk.
this cheese is made in 3 different formats and each has its particular refinement. The two formats will be available in the cut portions in the fall with a very innovative packaging in the middle of the cheese. These blue cheeses have the peculiarity of being very soft and become soft and creamy finally the end of life.
The Tomme de mijoule bleue has also had the gold medal in the competition Régionnal