Description

• Semi-hard pressed cheese
• Milk: raw cow milk
• Rennet: microbial rennet
• Washed rind
• Aged 2+ months
• Format: round cheese, weighing 8 to 9 lbs
• Ingredients: Raw cow milk cheese, salt, culture, rennet, powdered Espelette pepper
• Origin: Waco, TX

Sensory notes

• Texture: Supple with small eyes.
• Color: Pale yellow sprinkled with orange flakes.
• Rind appearance: pale orange with darker orange sprinkles.
• Aroma: Fruity aromas
• Flavor: The paste has fruty flavors at first, and in a second phase comes the warmth of the piment d’Espelette.
• Pairing suggestions: Keep the pairing regional with a cured ham of BayonneI and a Txakoli wine from the Spanish basque country, or just add a bit of sweetess with fresh figs.

General:

La Tomme au Piment d’Espelette is a variation of the Tomme de Waco, flavored with Espelette pepper, a very mild hot pepper from the Basque Country. It will brink a warm kick to your cheeseplate, especially for people who can’t handle actual spicy food.

Pair it with some fruits like a black cherry or a fig jam, or some savory accompaniments like cornichons or cured ham. Choose a dry aromatic white wine to drink with it.