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TOMME DE BELLOC

Tomme de Belloc

This fermier cheese is made from the milk of red-nosed Manech ewes.

This cheese is made from the milk of red-nosed Manech ewes. The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey in the Pays-Basque, where it is made into cheese.
The cheese has a fine, dense pâte that is rich in fat. The strong, lingering flavour, like caramelized brown sugar, is the result of a long affinage of 6 months, a similar effect to a stew that has been simmering for a long time.

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200 g (7 Ozs)
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Description
  • Weight: 200 g (7 Ozs)
  • Refining: More than 60 days
  • Cheese: Pieces
  • Milk: Ewe
  • Treatment: ???
  • Dough: Cooked, pressed hard cheese
  • Season(s): Spring, Summer, Fall, Winter
CARTE NOUVELLE-AQUITAINE
Ingredients: ???
Wine and cheese pairing
  • WHITE WINE: Pacherenc du Vic Bilh (grape varieties: Arrufiat, Manseng)
Nutritional values
  • FOR 100G
  • Energy (KJ): 1740
  • Energy (KCAL): 420
  • Lipides (G): 36
  • Saturated fat (G): 24
  • Carbohydrate (G): 0.5
  • Sugar (G): 0.5
  • Proteins (G): 24
  • Salt (G): 1.7
Allergens
  • Allergens: Milk and derivatives