Tomme au foin is a keeping cheese made from raw cow's milk, with a grey rind and a semi-pressed, uncooked centre, made in the Thérain Valley near Songeons. Its name, which means "Hay cheese", comes from the fact that it is left to ripen in hay for at least two months, which gives it a distinctive hay and walnut flavour.
Although very enjoyable on its own, it is also used in cooking, in particular in a ficelle picarde (a type of filled pancake), a soufflé or cheese tart, or to add flavour to a pork dish. It is generally served with a dry red or a fruity white wine.