Limousin farm-produced Tomme

Whether it is made from cow’s or goat’s milk, Tomme Fermière from Limousin is a pressed cheese matured in Haute-Vienne, Creuse and Corrèze for about twenty years.

In 2004, some twenty producers have joined forces to create the ‘Association Régionale de Développement des Elevages de Petits Animaux en Limousin’ (the Regional Association for the Development of Small Animal Breeding in Limousin) (ARDEPAL) in order to launch a group quality initiative to support marketing and sales of this product.