Pepper Tomme doesn't really need a nickname. This cheese is made from a mixture of raw cow's and sheep's milk. Refining for at least 5 months thus lets the peppercorns permeate the semi-firm cheese. At first, the pepper remains discreet in the mouth and a few seconds later it expresses itself gently to give way to a multitude of intertwined aromas. Pepper Tomme goes very well with many dishes.