Tourmalet is a small drum of semihard sheep’s milk cheese with a hard natural rind and a solid, pleasantly rustic flavour. It is made Aquitaine, Pyrénées Atlantiques. The curds are uncooked and pressed, and the cheese contain 29% fat and is made with pasteurised whole milk. Cheese weigh 0.8 kg (1 lb 11 oz) , with a diameter of 100 mm (4") and height of 100 mm (4"). Affinage is at least three months. Le petit pardou is the cow’s milk version.
