Weight: 200
Maturation: Minimum 4 months
Cheese Type: Uncooked, Pressed
Tomme brûlée is born at the foot of Mont Baigura, in the heart of the Basque Country. The milk comes from local breeds of ewe that roam these green mountains: Basco-Béarnaise, Manech tête rousse (red head), and Manech tête noire (black head).
As the cheese matures in the cave for 3 to 4 months, the rind thickens and hardens, while the flavours intensify with sweet, fudgy, and nutty notes. The ivory cheese boasts an incredibly smooth and silky texture.
Near the end of maturation, the rind’s surface is brûlée (burned) with a torch—similar to the technique used for crème brûlée—imparting complex, slightly smoky nuances that make this cheese a must-have on your cheeseboard.
Wine Pairing:
Red wines (Barolo, Merlot, Rioja, Cabernet Sauvignon)
White wines (Sauvignon Blanc, Pouilly Fume)
Fortified wines (Dry Sherry, Madeira)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officially a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP status gives you an exclusive access to our E-Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
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