Fromagerie Lemarié
Fromager-affineur on rue d'Italie in Aix, run by Benoit Lemarié, with more than 150 varieties, raclette and fondue ranges and platters for receptions. Delivers free within the Pays d'Aix.
About Tomme d'Arles
A fresh ewe's milk cheese of the Camargue, also sold as Gardian or Trident. French Wikipedia describes a white, supple paste flavoured with Provençal herbs, drained in round moulds and then set side by side so that the cheeses become small bricks, about 5 to 6 cm a side and 1.5 cm thick, sold covered with a bay leaf. Androuet says it has no rind and sits nude under the leaf. French Wikipedia counts about twenty producers; Androuet names the Mas du Trident at Vauvert as the last to make it for sale. It is best after the spring and autumn lambing.
Made in: Camargue; French Wikipedia places most producers in the Avignon and Nîmes areas
On the plate
Delicate and subtle, melting and creamy according to Androuet, with a white, supple paste flavoured with Provençal herbs according to French Wikipedia. It is eaten fresh, or left to dry for a deeper aroma.
Rind: none, eaten fresh
Wine and cheese
What to pour with Tomme d'Arles
Alpilles blanc Provence
Our pickAndrouet quotes Larousse saying Camargue ewe's fresh cheeses are seasoned with thyme and bay. An Alpilles white raised in old oak, concrete or steel brings fennel, dried apricot and a saline edge that echo the herbs and freshen the paste.
Les Baux-de-Provence or Coteaux d'Aix-en-Provence rosé Provence
Our pickTomme d'Arles is a fresh sheep's cheese, melting and delicate. A pale rosé from Les Baux or the Coteaux d'Aix, with pink grapefruit and watermelon over high acidity, refreshes without hiding the sheep's milk. Androuet lists Provence rosé among its wines.
The grapes behind these winesGrenacheRoussanneRolle
From the source
Where to buy and taste it
Fromagerie Bellon
Cheesemongers in Aubagne since 1900, when Louis Bellon came from Ristolas in the Queyras; Charles-Henri Bellon, the fourth generation, runs the shop on rue Rastègue. Cheeses from every region, brousses du Rove, cachaille.
La Fromagerie d'Auriol
Cheese shop run by Laurent and François, with more than fifty cheeses from small producers in France and Europe, from a local farm goat's cheese to truffle cheese, plus charcuterie, wine and preserves.
Cheese experiences nearby
Fête du Fromage de Banon
Annual cheese festival: the village goes pedestrian for a producers' market of cheese, bread, wine and honey, with Banon folding and cheese-making demonstrations and a public judging for the Banon d'Or. The 32nd edition, on Sunday 17 May 2026, had Corsica as guest.
Fête de la chèvre, Rognes
Goat festival with about 20 stands of goat farmers and producers, animals, food and drink on site and free activities for all ages, held whatever the weather. The 30th edition was held on Sunday 12 April 2026.
Milking workshop and farm breakfast, Fan de Chèvre
Join the farmer for the morning milking of the goats, then share a farm breakfast made from the dairy's own products. Suitable for children, with a limit of ten people. Booked through the Cassis tourist office, where reviews are dated September 2026.
Goat farm visit and tasting at Fan de Chèvre
Guided visit of an artisan goat farm in Cassis: meet the animals, learn how the cheeses are made, then taste farm products. A glass of wine can be added, and the shop sells the cheeses.
Tomme d'Arles: questions
What is the leaf on a Tomme d'Arles?
A bay leaf laid over the cheese, according to French Wikipedia and Androuet, which describes the cheese as rindless and covered by the leaf.
What milk is it made from?
Sheep's milk, according to French Wikipedia and Androuet.
When is it best?
French Wikipedia says it is best after the spring and autumn lambing seasons.
Same cheeseboard
More cheeses from Provence
Plan the trip
Visit Tomme d'Arles country
Tastings and tours where it is made, and somewhere to stay.
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Sources: fr.wikipedia.org, androuet.com. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.