La Tomme au poivre. The name says it all. This farmstead cheese is made from a blend of raw sheep's and cow'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
  Blend of raw cow and sheep milk
  Washed rind, semi-firm non-cooked paste
• • Age
    5 months
  • Size
    175 g, 1 kg
• Notes
  Spicy
• • Fat

    ---

    30 100
  • Moisture

    ---

    43 100
• Wine pairing
  Medium-bodied & fruity