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Burnt with the fire at the end of the 'affinage', la tomme brulée has a ivory and smooth paste. The ewe's milk cheese fro Basque country is delicate, bit sweet and fruity. Quite refreshing on the summer time.
The Tomme brulee is a ewe's milk, semi hard uncooked and pressed cheese. The texture is firm and dense without holes an the rind is brown after being burnt to give the smoky typicity to the cheese.The cheese weight around 800g.