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Rodolphe Le Meunier Tomme Brulee

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tomme brulee cheese
Rodolphe Le Meunier Tomme Brulee
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  • Pasteurized
  • Animal Rennet
  • Age: 2 Months
  • Sheep Milk
  • by Agour
  • France
  • Approachable
  • Soft

Brûlée isn't just for creme anymore! This little wheel of sheep's milk from the Basque region has its rind scorched, which adds a smokiness to the brown butter and crispy Sunday pot roast flavor of the cheese. With only a few months of aging, the paste is supple yet sliceable, and smells of fresh grass and the barnyard the sheep graze about. The flavor will coat your tongue, a sweet and salty combination that is balanced by a Malbec or Cabernet Sauvignon.

"I love the unique look and flavor of this cheese. I was thrilled to find I could use a Tete de Moine Girolle Machine on one of these! Makes for much sweeter and approachable shavings in my opinion. "
Murray’s Sales Team – New York, NY
Pasteurised Ewe's Milk, Salt, Lactic Ferments, Animal Rennet

Allergens: Milk

  • This cheese gets the title "brulee" because the wheels are torched on the outside to give them a scorched appearance and add a distinctly smoky flavor. – netsuite product page
  • This wheel is similar to Ossau Iraty but is about 1/8 the size. The small size and aging helps to intensify the flavor because of the smaller format.
  • The cheese uses milk only from three native breeds in the area - Basco Bearnaise, Manech Tete Noir, and Manech Tete Rouge.
  • This cheese hails specifically from the foot of the Mount Baigura in the western Basque country.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Founded in France in 1981 by Jean Exteleku, Fromagerie Agour is now run by Jean’s son Peio.
  • The dairy was first established in Hélette, a small town on the southwestern border of France in the French Basque Country.
  • In Agour’s earliest days, shepherds provided milk to the cheesemaker on the condition that they would be paid months later—after the cheeses were sold.
  • It was a risky agreement, but one that paid off.
  • By 1984, Agour had outgrown its original set-up and expanded their production facility. In 2009, they opened a second creamery in Mendive.
  • Agour is a fiercely proud Basque company that, in addition to cheese, also specializes in traditional Basque foods like Jambon de Bayonne.
  • After joining his father in 2001, Peio has prioritized boosting the local economy and creating jobs.
  • Through the years, Agour remains dedicated to the creation of high-quality cheeses.
  • Their Ossau-Iraty AOP won Best Cheese in the World at the World Cheese Awards in 2006 and again in 2011.

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