The Tomette made with ewes' milk has floral and caramelized aromas more concentrated than for the ewes' Tomme, for even more flavors and pleasure. A traditional cheese is the expression of a terroir, with its more concentrated, more intense flavors. The paste is drier than the Tomme and slightly brittle.
The sheep Tomette can be enjoyed with a hint of black cherry jam, for a surprising combination!
Its optimal tasting period runs from June to December after a 3 months maturing, but it is also excellent from May to February.
Texture: firm and fondant
Flavor: creamy and strong
Taste: nutty and slightly salted
The ewe's tomette is a French cheese of the same origin as the Ossau-Iraty of which it is close