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) and so the rind becomes red.
The flavor of the chili spreads in the cheese, and then when you eat it, a touch of chili enhances the savor of the cheese.
Do not hesitate to marry this cheese with a black cherry jam : a perfect sweet and sour pairing
White wine: Jurançon