Produced at Lozere, in the Languedoc-Roussillon region, near Hyelzas, Tomme de Fedou is a raw sheep's milk cheese. The area of production is about 3,000ft. above sea level, on a plateau that covers about 130 square miles.

Production takes place seven days a week, and the sheep's milk is sourced from 13 producers in the area, who have formed a co-op. Farmers are paid according to the quality of the milk and, as such, if the farmers are able to provide better milk, which depends on the animals' diet and general husbandry, they receive more money.

A total of approximately 1,700-2,500 litres of milk is taken to the dairy in Lozere for cheese production

During production, the curds are hand-ladled into forms and pressed. Cheeses are then aged for between three and six months prior to sale.

The rind of the cheese is pale, gray-brown in color with a slightly pitted appearance. The paste is smooth and ivory-cream colored, close textured with occasional small holes.

Flavors associated with Tomme de Fedou are characteristically sweet and nutty, with slight, milky lanolin notes and savory flavors of herbs and grass, especially from cheeses roduced in the summer months.