For the manufacture of the tommette of ewe we use only methods of curdling of the traditional milk (rennet and lactic ferment only); very respectful of the raw material, the tommettes of ewe are melting and creamy.
Data sheet
- LAIT
- TEXTURE
- MATIERE GRASSE
- 30 %
- PROVENANCE
- SAISON
- Toute l'année
- INTENSITE
- médium
HOCINE H. published the 14/04/2024 following an order made on 02/04/2024
Très bon fromage de brebis Je recommande
Georgette J. published the 05/07/2023 following an order made on 23/06/2023
c'est le meilleur
Georgette J. published the 28/05/2023 following an order made on 19/05/2023
tres tres bon
Georgette J. published the 24/01/2023 following an order made on 19/01/2023
ce sont des fromages que j'ai l'habitude commander
Anonymous customer published the 17/07/2022 following an order made on 10/07/2022
idem
Anonymous customer published the 19/04/2022 following an order made on 13/04/2022
tres bon
Anonymous customer published the 02/08/2020 following an order made on 22/07/2020
très bon et sympatique un vrai goût de brebis fermier sûrement.
Anonymous customer published the 10/06/2020 following an order made on 04/06/2020
on ne peu donner que de bonnes notes .tous ces fromages sont tres bon
Anonymous customer published the 09/09/2019 following an order made on 31/08/2019
j'en redemande toujours
Tommette of ewe's milk "les bergers du Larzac
The tomette de brebis is a whole milk cheese with an uncooked pressed paste, with a washed rind made from thermised sheep's milk; with the natural colouring "rocou" and matured in a natural cellar with four levels under the ground, which gives it a "unique" taste and flowery crust.