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La Tomme au Poivre, Artisanal Semi-Soft Sheep's and Cow's Milk Cheese

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.

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