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.
Raw cow and sheep milk, bacterial culture, rennet, black pepper, salt.
m.g. | 30 % |
moisture | 43 % |
HRED | 61,43 |
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