Monday, October 24, 2011

Tomme Brulee

A raw sheeps milk cheese produced at the foot of the Baigura Mountain. Tucked into the far southwestern corner of France, in the heart of the fertile French Basque Region, this cheese is formed into petite rounds.

Like other sheep’s milk cheeses from this area, Tomme Brulee is a nutty cheese with a smooth texture. During the last stage of affinage the cheese is scorched using a torch. This gives the rind an interesting burned look and offers a hint of smokiness. The flavor is smooth, oily, nutty, and roasty. The smoky flavors match perfectly with the nuttiness of the sheep’s milk. A rare find, it pairs well with a French Malbec or Cabernet Sauvignon.

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