Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country.
After the milk is collected from sheep (only local breeds such as Basco Béarnaise, Manech red head and black head), 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 make it a must-have on your cheeseboard!
Pasteurised Ewe's Milk