Tommette de Corbiers is a small, hexagonal sheep's milk cheese that is produced in the Languedoc region of southern France. Cheeses are made with raw milk and traditonal rennet. Production is very limited.
During maturation, which lasts about two months, cheeses are washed regularly with a salt water brine and sprayed with Grenache, a local fortified wine that resembles sherry.
The interior paste is a pale ivory color, becoming darker just under the rind.
Flavors, while mild, can be assertive. A slightly pungent aroma overlays an earthy, cellar-like flavor with hints of caramel and honey.