RLM Tomme Brulee

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Master affineur (and World’s Best Cheesemonger 2007), Rodolphe Le Meunier combs the French countryside for France’s best cheeses and ages them to perfection in his own caves. In th e case of the Tomme Brulee, Meunier sources a classic Petit Basque (a hard farmhouse sheep’s cheese made in France’s southern Basque region) ages it for a few months, and then—this is where it gets good!—burns the rind with an open flame. The result is a beautiful cheese inside and out; everything we love from traditional farmhouse cheeses (grassy and sweet) yet with an added richness from the open flame (caramel-ly, smoky, and nutty). Enjoy with fresh berries and a refreshing amber ale, or medium to full bodied red wines. Country/Region: Basque Region, Southern France Style: Basque Milk Type: Raw Sheep's Milk Age: 3+ months Rennet: Animal Texture: Hard Show more