Top 6 Occitan Semi-hard Cheeses

Tomme des Pyrénées is a semi-hard, cow's milk cheese from the Pyrénées region in France that must mature for at least 21 days before consumption. It is wrapped in a distinguishable black wax coating, which acts as a seal to prevent the air from coming in and thus stopping the maturation process. Appreciated for its big, bold flavors, Tomme has a rubbery texture and buttery, salty, earthy taste with slight hints of sourness and undertones of mushrooms, garlic, onions, peanuts and beef bouillon that come forth once the cheese has melted in the mouth. Pair it with wines from the Pyrénées region or strong ales to best complement its big taste.Expand

Laguiole is a semi-soft, aromatic cheese made from raw, whole-cream cow's milk, with a thick light orange rind that turns light brown as it matures. Interestingly, the rind is so important that it is prohibited to sell grated Laguiole, and each piece of the cheese must come with a piece of its rind. It was first made by monks in a local monastery, who then gave the recipe to the mountain farmers. The maturation takes at least four months at a temperature lower than 14 °C. Laguiole possesses a creamy, rich texture on the inside that instantly melts in the mouth, providing a sharp, slightly sour taste. Try it with light red wines or dry white wines for the best pairing combination. The cheese is traditionally used to prepare aligot, a creamy dish of mashed potatoes and cheese.Expand

Bethmale is a French cheese produced in the village of the same name in the Pyrénées region. This semi-hard cheese is made from raw cow's milk and has a mild and rich flavor with earthy and mushroomy aromas. The interior is either ivory white or yellow in color, filled with small horizontal eyes. Bethmale was first mentioned in the early 12th century, when Louis VI had first tried it during his visit to the region. Back then, the cheese was described as the 'fat cheese of Saint-Girons,' referring to the fact that the interior glows with fat when cut. It is recommended to pair Bethmale with sherry or a glass of full-bodied red wine such as Bordeaux or Malbec.Expand

Bleu du Mazet is a traditional cheese that’s produced in Lachamp in the department of Lozère. This blue cheese is made from raw cow’s milk. Underneath its bloomy rind, the texture is elastic, dense, and open, with blue-grey marbling running throughout the paste. The aromas are reminiscent of mushrooms and humid cellars, and the flavors are creamy, fruity, and mild. Bleu du Mazet is usually sold in the recognizable blue foil wrapping.Expand

Elutcha des Cabasses is a French cheese that's produced in Verrieres by Jean-François Dombre. He named the cheese after his three children - Élise , Lucia, and Charles. The cheese is made from raw sheep's milk, and it's left to age for 6 weeks before consumption. Underneath its washed rind, the texture is semi-hard, supple, and dense. The aromas are reminiscent of mushrooms, while the flavors are milky and intense, with notes of grass and cellars.Expand

Tourmalet is a French cheese hailing from Pyrénées. The cheese is a farmhouse version of Petit Basque and it's made from raw sheep's milk. Tourmalet is named after a mountain in the region of its origin. The cheese is rindless, and the texture is smooth, semi-hard, and chewy. The aromas are musty, while the flavor is distinctively nutty with a savory, meaty finish. It's recommended to pair it with a glass of local red wine such as Madiran.Expand