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Tomme Brûlée

Weight: 375

Maturation: 3 to 4 months

Cheese Type: Uncooked, Pressed cheese

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 burned 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!

Wine Pairing:

Red wines (Barolo, Merlot, Rioja, Cabernet Sauvignon)
White wines (Sauvignon Blanc, Pouilly Fume)
Fortified wines (Dry Sherry, Madeira)

Pasteurised
Sheep
Cut
Suitable for Pregnant

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