Tomme de Brebis Saint Georges
The Tomme de Brebis Saint Georges is named after the town of Saint Georges in the Auvergne, in which the cheese is made.
The pasteurised milk of the flocks of sheep from the fields around the town provide the milk. It's a rule for the cheese, but not a required
The cheese is washed briefly and brushed heavily on the outside during its 4 to 6 months of ageing, giving a rough, grey natural rind, and a semi-firm slightly yielding white internal paste.
Tasting the cheese, you will find it a little similar to the French Ossau Iraty, but with some definite differences: there's a bit more yeastiness and fruitiness playing above the creamy and grassy body.