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.
Monday, October 24, 2011
Tomme Brulee
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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment