Tomme de Belloc

This fermier cheese is made from the milk of red-nosed Manech ewes.

 

This cheese is made from the milk of red-nosed Manech ewes.

 

The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey in the Pays-Basque, where it is made into cheese.

 

The cheese has a fine, dense pâte that is rich in fat. The strong, lingering flavour, like caramelized brown sugar, is the result of a long affinage of 6 months, a similar effect to a stew that has been simmering for a long time

Weight
200 g
(7 Ozs)
Maturing
more than 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

White wine: Pacherenc du Vic Bilh (grape varieties: Arrufiat, Manseng)

Pairing cheese

More info

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