The Tomme with Espelette Pepper is an artisanal cheese produced in the Ossau Valley in the heart of Béarn. This cheese made from pasteurized sheep's milk is crafted with the incorporation of pepper directly into the vat, then aged for at least three months, treated/rubbed with Espelette pepper puree AOP, the emblem of the Basque Country. Its orange rind and soft paste reveal mild lactic aromas, enriched by fruity, roasted notes and a subtle spicy warmth. The pepper does not dominate but harmoniously accompanies the sweetness of the sheep's milk. This cheese is ideally enjoyed with a light and fruity red wine from the Southwest, such as an Irouléguy or a Béarn, or even a dry rosé, which highlights its aromas without overpowering them.
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Fromagerie Janin
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