Nutrition Facts 
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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.
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CheesemakerFromagerie le Mouton Blanc
Bas-Saint-Laurent -
TypeBlend of raw cow and sheep milk
Washed rind, semi-firm non-cooked paste -
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Age5 months
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Size1 kg
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NotesSpicy
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Fat
30 100 -
Moisture
43 100
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Wine pairingMedium-bodied & fruity
Latest Awards
2013
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Selection CaseusCategory winner – Flavoured Cheese by spice, vegetable, fruit or nut addition See all awards
Tomme au Poivre (La)
Ingredients:
Raw cow and sheep milk, bacterial culture, rennet, black pepper, salt.
| m.g. | 30 % |
| moisture | 43 % |
| HRED | 61,43 |
Nutrition Facts
Per (30g) serving size
| Calories 170 | *% Daily Value |
|---|---|
| Fat 15 g | 23 % |
| Saturated 10 g Trans 0 g |
50 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 9 g | |
| Cholesterol 35 mg | |
| Sodium 180 mg | 8 % |
| Calcium | 6 % |
| Iron | 6 % |
* 5% ou moins c'est peu, 15% ou plus c'est beaucoup
Other cheeses
Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo's milk, or a mix of them.
