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“The cheese of the monasteries” Its millstone is the largest of the Italian cheeses
energizing aromas of fresh lemons
pickles and a glass of red wine
the dough is carefully layered with butter multiple times using a technique known as lamination
has been committed to food excellence since its establishment in 1890
Tomette Espelette - 100g Potatoes “The cheese of the monasteries”With its delicate spiciness, smooth and supple texture, the Tomme cheese with pure sheep's milk and Espelette pepper will accompany you perfectly during an aperitif, on your salad, or on your cheese platter. Made from pasteurized sheep's milk. Fun Fact: First the Espelette pepper was used for its medicinal purpose. Later on it replaced in some places the black pepper because of its good taste.
