Tomme au Poivre

Fromagerie le Mouton Blanc

 
Tomme au Poivre - Fromagerie le Mouton Blanc
Nutrition Facts
Étiquette - Tomme au Poivre

La Tomme au poivre. The name says it all. This farmstead cheese is made from raw sheep's milk and ripened for at least 5 months, allowing the Tellicherry pepper to infuse its semi-firm paste. The pepper remains subtle at first taste, then a few seconds later, expresses itself a little more firmly and makes way for a multitude of mixed aromas. La Tomme au poivre goes well with almost any meal.

  • Cheesemaker
    Fromagerie le Mouton Blanc
    Bas-Saint-Laurent
  • Type
    Raw sheep milk
    Washed rind, semi-firm non-cooked paste
    • Age
      5 months
    • Size
      175 g, 1 kg
  • Notes
    Black pepper, spicy
    • Fat

      30 100
    • Moisture

      43 100

Latest Awards

2013

  • Selection Caseus
    Category winner – Flavoured Cheese by spice, vegetable, fruit or nut addition See all awards
Fromages du Québec | Discover the best of Quebec artisanal cheese

Tomme au Poivre


Ingredients:

Raw sheep milk, bacterial culture, rennet, black pepper, salt.


m.g. 30 %
moisture 43 %
HRED 61,43

Nutrition Facts

Per 30g serving size


Amount % Daily Value
Calories 170  
Fat 15 g 23 %
Saturated 10 g
Trans 0 g
50 %
Cholesterol 35 mg
Sodium 180 mg 8 %
Carbohydrate 0 g 0 %
Fibre 0 g
Sugars 0 g
0 %
 
Protein 9 g  
Vitamin A 15 %
Vitamin C 0 %
Calcium 6 %
Iron 6 %