This is a typical tomme produced with ewe milk from Pays Basque (South West of France).
The originality of this cheese is the following one:
During its maturation, the cheese is washed and brushed with piment d'Espelette (Espelette chili)...
This is a typical tomme produced with ewe milk from Pays Basque (South West of France).
The originality of this cheese is the following one:
During its maturation, the cheese is washed and brushed with piment d'Espelette (Espelette...
Cabecou de Rocamadour is more commonly known as "Rocamadour".
The farm producers, since obtaining the AOC label in 1996, have abandoned the name Cabecou as too generic, and today insist on calling the cheese "Rocamadour".
This also enables...
This goat cheese is produced in the South of France, in Provence.
This cheese is similar as his cousin the Banon, without leaves, but spread with spices such as peper and thym, also covered with olive oil.
Add this typical cheese from...
