- Selection n° 3 -

Tommette with Espelette Peper

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.




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.



Commercial name : Tommette with Espelette Pepper Name : Uncooked pressed paste cheese Type : Sheep Preservation : Around 10°C
Fat content : 33% Ingredients : Sheep milk, Espelette pepper, lactic ferments, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : Agour Address : 64640 HÉLETTE