Tomme de brebis - La Ferme du Vallon

Located in the green setting of the Bains de Secours, Laurent and Hanna farm about 40 hectares of natural meadows with a diverse flora. Their Basque-Béarnese ewes and Tarine cows graze there in the spring before joining the Ossalois mountain pastures, near the Spanish border. The farm is certified Organic Agriculture and also produces its ewe's tomme under the Ossau Iraty PDO. This milk comes from ewes fed on pasture, local fodder and GMO-free feed and which are only milked part of the year. The cheese is made in the traditional way and matured for a minimum of 80 and 120 days depending on the size of the tomme. La Ferme du Vallon's sheep's tomme is fruity with a firm paste.

Where the products are sold: - directly at the farm, from the beginning of December to the end of June: every day from 10:00 am to 12:30 pm - in the markets of Pau and Sévignacq-Meyracq, - in the organic grocery stores and creameries of Pau, - in the restaurants and in particular in the Hotel Restaurant les Bains de Secours in Sévignacq-Meyracq, which also benefits from the National Park Spirit - Pyrenees brand