Tome Brulee
A Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.
The paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.
This is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.
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Tome Brulee
Tome Brulee
A Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.
The paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.
This is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.
The paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.
This is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.
