With its unusual paste and its spicy but delicate aromas, this sheep cheese is very pleasant in mouth. Mostly gentle, the little spicy side will wake up your taste buds in the final notes.
Milk
Sheep
Production
After having the peppers directly included in the milk, this cheese matures for 3 weeks minimum
Tasting tips
Pairing cheese and wine
A (lightly) spicy pale ale, if possible from the region, will be a good companion for this cheese
Our Tommette with Espelette Pepper
In 1981, Jean Etxeleku gathers about 50 shepherds in order to introduce them to his project: building a dairy. His will is to ensure that each shepherd can obtain a decent revenue from their activity, by developing a range of exceptional cheeses. 30 years later, more than 20 references are sold.
Did you know that ?
This cheese is named “Ardi Gasna”, which means “Sheep Cheese” in Basque language.
Origin
Facts
Description
Commercial name :
Tommette with Espelette Pepper
Name :
Uncooked pressed paste cheese
Type :
Sheep
Preservation :
Around 10°C