Tomme brulée Size:Approx. 750g - 1 the crust becomes firmer and

the crust becomes firmer and the paste gains finesse and flavor

Producer : Fromagerie de Machecoul (Beillevaire) / Organic farming

tapping them to check for cracks

Producer : Fromagerie de Machecoul (Beillevaire)

The cheese is made in our workshop in Machecoul

Tomme brulée Size:Approx. 750g - 1 the crust becomes firmer andTomme brle 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 Barnaise, 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