The cheese manufactured in the mountain farms of Var department of southeastern France. Tomme d'Annot is a pressed and uncooked cheese made from ewe or goat's milk. It takes often 2 months to mature and contains around 45% of fat. This disk shaped cheese offers an elastic paste and a smooth brushed rind. Also known as Annot, it is a mild cheese which can be paired with wines such as Bellet and Saint-Jeannet or all local rosy and white wines. Best eaten in summer and at the beginning of autumn.