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)
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
Ingredients:
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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