Tomme Brûlée

Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country.
The milk is from local breeds of ewe that have roamed these green mountains: Basco Bearnaise, Manech tete rousse (red head), and Manech tete noire (black head).
As the cheese matures in the cave for 3-4 months, the rind becomes thicker and harder, and the flavours become stronger with sweet, fudgy and nutty accents. The texture of the ivory cheese is incredibly smooth and silky.

Near the end of its maturation, the surface of the rind is burnt with a tourch (like a fine Creme Brulee), giving the cheese complex and slightly smoky notes that make it a must-have on your cheeseboard!