Tomme des Pyrénées Pairings

Known for its mild, milky flavour and subtle earthy notes, Tomme des Pyrénées is a semi-hard mountain cheese traditionally made from cow’s milk in the Pyrenean region. Naturally matured to develop its smooth, supple texture and delicate aroma, it offers a balanced character that is both comforting and versatile. To honour its heritage and simplicity, Chef Jethro Lawrence has created seasonal pairings inspired by the natural flavours of the British countryside. These recipes are designed for curious palates looking to explore thoughtful combinations and elevate their cheese experience. Follow Sodiaal UK on Instagram on Instagram for more recipe inspiration.

Elderberry Kir Royale

Ingredients:

• 500g Elderberries
• Sugar – Equal quantity to the amount of strained Elderberry Juice.
• 1 lemon juice 

Additional flavours optional:

• Fresh ginger
• Orange peel
• Star anise
• Allspice
• Cinnamon etc

Method:

• Place all the ingredients into a heavy based sauce pan and add 50ml water, cook gently until the liquor has reduced and the ingredients have softened but not broken down. (around 45 mins)
• Check seasoning and consistency, place into sterilized jars

To serve:

Pour around 10ml of the Elderberry cordial in the bottom of a cocktail glass or champagne flute and top-up with Champagne.

Description:

Juicy and Jammy!

Where a classic Kir Royale is playful and bright, an elderberry version is richer, more brooding and sophisticated. A bit like taking the cocktail from summer into autumn

Chefs Tip: Why it works with Tomme des Pyrenees

Elderberry Kir Royale and Tomme des Pyrenees make a beautifully balanced pairing, this drink mirrors and elevates the cheese’s quiet strengths.

The Kir Royale brings drama and lift whilst the cheese offers calm, creamy grounding. It is both indulgent and grounding.

In the Pyrenees, cheese is often enjoyed with fruit or wine. A sparkling Elderberry cocktail feels like a natural evolution. Wild fruit from the hedgerow paired with rustic mountain cheese, dressed up with finesse.

Fiery Crab Apple and Chilli Jelly:

Ingredients:

• 600g Crab apples – I used the variety known as European crab apple which are small in size and red
• 30g Habanero chilli, washed, de-seeded and finely diced
• 1ltr Water
• Sugar – Equal quantities to the weight of strained apple juice
• 1TBSP Pickling aromats, mustard seeds, coriander, cumin, chilli, fennel etc.
• 1 Lemon juice

Method:

• Wash the crab apples, then cut in half and place in heavy based pan, cover with water and add the aromats.
• Bring to the boil and simmer until soft and pulpy (around 45mins), Softly mash with a potato masher or whisk to break down the apple to release the natural pectin.
• Strain overnight in a muslin cloth.
• The next day, weigh the strained clear liquor and add equal quantity of caster sugar, then add the Habanero chilli and lemon juice.
• Bring to a rolling boil, skim well and cook until it reaches 106c, and hold for 5 minutes.
• Skim again and pour into a sterilised jar and keep until needed.

Description:

Elegant and punchy!

This Fiery crab apple and chilli jelly hits in waves, first tart and sparkling, then sweet and juicy, then finishing with a chilli fire that cuts right back through the sugar. It’s lively, cheeky and addictive.

Chefs Tip: Why it works with Tomme des Pyrenees

The Fiery crab apple and chilli jelly acts like a spark that wakes up the cheese’s mild, nutty character.

The cheese is round, creamy and steady, together it’s like adding light and shadow. The jelly makes the cheese taste more buttery, whilst the cheese makes the jelly taste more vibrant.

In conclusion this is the kind of pairing that lingers and makes you go back for another bite.

Blackberry, Guanciale and Whisky Jam           

Ingredients:

• 250g Guanciale – Cured pigs cheek

• 2 Red onion

• 2 Clove garlic

• 50g Whisky (single malt)

• 100g White wine vinegar

• 200g Soft light brown sugar

• 500g Blackberries

• 3g Maldon sea salt

• 1g Cayenne 

• 15g Thyme

Method:

• Go and pick some black berries, and give them a good wash, pat dry.
• Finely dice the Guanciale and place in a heavy based pan, start cooking slowly to render the fat.
• Finely dice the onion and garlic and to the Guanciale, continue cooking until the onions start to caramelise and Guanciale browns.
• Add Vinegar and sugar and cook until it reduces by half. Then add the Whisky.
• Slice the blackberries in half if they are large and add to the pot along with the salt (if needed) Cayenne and fresh thyme.
• Cook until the blackberries start to break down but haven’t turned to mush and has a nice glossy consistency.
• Pour into a sterilised jar whilst hot, lid and keep until needed.

Description:

This jam is bold and multi layered in the flavour department!

Dark, sticky and complex. Smoky and meaty from the Guanciale, fruity-sour from the berries, rounded by caramel, vanilla, oak notes from the Whisky. Almost a cross between Cumberland sauce, whisky glaze and a bacon jam.

Chefs tip: Why it works with Tomme des Pyrenees

The Tomme des Pyrenees I would say is a fantastic all rounder with its natural rind. It is mellow and creamy. Earthy and a little nutty.

The Blackberry, Guanciale and Whisky jam pairing brings sweet-sharp fruit, smoky savoury Guanciale and a whisper of Whisky that enhance the eating of the cheese rather than overwhelms it.

And although the Guanciale and Whisky are not traditional to the Pyrenean terroir they echo the kind of smoky, meaty warming flavours that would feel natural in a mountain context.