Rodolphe Le Meunier Tomme Brulee
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- Animal Rennet
- Age: 2 Months
- Sheep Milk
- by Agour
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.
- 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.
- 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.