Tomme of ewe cheese with pepper from the Basque Country - LAUBURU-ZYRAX

Spicy but sweet and tasty at the same time! Not very salty, you will be surprised by its delicacy, this tomme weighs 6 to 6.5 kg Sheep's tomme cheese with pepper - LAUBURU-ZYRAX: An explosion of flavors At LAUBURU-ZYRAX, we love premium artisan cheeses and pride ourselves on offering a wide selection of exceptional products. Today, we want you to discover one of our favourites: Tomme de brebis au pimento. This cheese is produced in the South-West of France from raw sheep's milk. It is matured for several months, which gives it a firm texture and a pronounced taste. The addition of sweet pepper from the region gives it a unique and delicious flavor. This Tomme de brebis is a superior quality artisanal product that deserves to be known and tasted. At LAUBURU-ZYRAX, we believe that each cheese is a treasure that deserves to be savored with care and attention. Here are some tips for optimally tasting Tomme de brebis au chilli: Take the cheese out of the fridge one hour before serving. This will allow the cheese to regain its natural flavor and firm texture. Cut cheese into medium chunks to preserve texture and flavor. Avoid slicing it too thinly, as this can affect the texture and flavor of the cheese. Accompany the cheese with fresh bread and local charcuterie. The flavors of chilli and charcuterie blend perfectly with the pronounced taste of Tomme de brebis. Serve the cheese at room temperature. If you must store it, store it in an airtight container and place it in the refrigerator. At LAUBURU-ZYRAX, we are proud to offer a selection of high quality artisanal cheeses, including Tomme de brebis au piment. We are convinced that each cheese is unique and deserves to be appreciated at its fair value. We hope that these tips will help you savor the Tomme de brebis au piment in the best possible way. If you want to know more about quality artisan cheeses and how to enjoy them, feel free to visit our website. We are at your disposal to advise you on the best cheeses and the best ways to enjoy them. Basque cheese pasteurized sheep's milk, 32% fat on fat, 1% chilli, natural rind, egg lysozymeFat rate: 32% Entirely manual production: Cutting of the curd, moulding, removal from the mould, brushing and salting with Salies de Béarn salt. Natural crust Aging: 4 months