Ewe's milk cheeses have been produced in the Pyrénées for centuries, bur goat's milk cheeses like the Tomme d'Accous are rare. The curd of the goat's milk is wrapped in a cloth, drained, and lightly pressed to discard the whey. This ensures the cheese will keep for longer. The ripened cheese is large, heavy, and solid, with a firm white, dry and compact pâte that occasionally splits. The flavour of the Tomme d'Accous is very rich.