Tomme de Brebis - Papillon *Third of a pound*

Tomme de Brebis - Papillon, Third of a Pound

A Basque style sheep tomme from Papillon, the house best known for Roquefort. This one is young rather than aged hard, so it stays creamy and finishes on sweet butter instead of the sharper notes older sheep cheeses can carry.

Why you'll love it

• Basque style tomme — the shape and the cure point to the Pyrenees rather than to a blue cave.
• Pasteurized sheep's milk — sheep milk brings sweetness and a certain density that cow milk cannot match.
• Young and creamy — sold young rather than aged hard, so the paste stays soft and easy to spread.
• Sweet butter finish — the last note is cultured butter rather than lanolin or bite.
• From a blue cheese house — Papillon's cave experience shows in the balance, even in a cheese with no blue in it.

How to enjoy Put it out with a spoon of cherry jam and some dark bread, or shave it over a salad with walnuts. A dry Basque white is the obvious match.

A gentle introduction to sheep's milk cheese, and a good bridge for anyone who finds Roquefort too much.