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Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 TOMME BRULEE
Description:
The cheese comes from the Basque region of France. This Tome de brebis (ewe) is relatively small.

Texture:
Its originality is that at the end of the maturing period its rind is singed with a naked flame.
Taste:
This process gives the cheese a burned aspect but in no way does it detract from its delicious
HOW TO EAT YOUR CHEESE
How to cut your cheese
Pic saint loup
From Milk
Season for indulging
Weight
600 g
Affinage
3 to 6 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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