This Basque tommette is made from pasteurized ewe’s milk- the most prominent dairy animal in Basque Country. Its beautiful exterior is developed in just a few months before being scorched by flame, creating a unique profile both visually and palatably.

Flavors of the luscious grass of the region work in harmony with the notes of brown butter and plum. Meanwhile, gentler notes of toasted walnut and honey mingle nearby. A delectable (and traditional) food pairing with Tomme Brûlée is dark cherry jam, but any dark fruit jam will play well.

Easy to cut and serve as a dessert or as an appetizer. It can also be served as beautiful florets, using a girolle. A girolle is a cheese cutting tool historically used for serving the Swiss cow’s milk cheese, Tete de Moine. But as anyone with a cool cheese tool knows, the more types of cheese you can use with it, the merrier!

And if there’s one thing about Basque country you should know it’s that everything made there goes well with cider or wine. For our star of the moment we recommend a lovely pet-nat of Chenin, especially the Bubulle from Domaine Lise et Bertrand Jousset.

*pasteurized sheep's milk

*Basque Country (or France)