171 - Tomme Brulee (~750G) (Cow) - Beillevaire

Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country. It is curdled and develops mould. With time and care, the crust becomes firmer and the paste gains finesse and flavor. This is when Beillevaire intervenes by burning the surface and creating the impression of subtle and delicate smoke. Its smooth and flexible paste, as well as its fruity flavour Milk : Unpasteurised cow's milk Mature time: 3-4 months