Tomme Brulee

Pasteurized Sheep - Pascal Beillevaire - Midi-Pyrenees, France




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This is a remarkable cheese. Made in the Midi-Pyrenees region of Southwest France, it is aged by famed affineur Pascal Beillevaire. It has an impossibly smooth, creamy, golden/ivory paste with a nutty and sweet flavor. If an amazing texture and flavor wasn't enough, the rind is torched in the same way as the top of the famous dessert Creme Brulee. The result is a striking black and brown mottled rind - presentation is everything!

Saturday 31st of July 2021 05:49:05 PM