A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavors, mixed with fruity notes. Made in the heart of the Pyrénées Atlantique, the Tomette Brebis is infused wih Espelette pepper powder, which comes from the Basque country. The cheese has a reddish color rind, and it is also the color of the aroma. It is produced near Espelette, a small Basque village famous for its pepper.  It is only natural that the producer added Espelette pepper to this cheese,and he also added red pepper.

Tomme Pimento D'Espelette

Secret de Scey has a natural brine washed-rind and is matured for a minimum of four months. As it matures the cheese develops an ivory-coloured semi-soft interior and mild creamy flavour.

Changes to the Appellation d’Origine Controlee (AOC) governing the making of Morbier cheese in France mean that cheese made from pasteurised milk can no longer be called Morbier. Morbier must be made from unpasteurised milk. This change has led to the creation of Secret de Scey, a cheese made to the same recipe as Morbier, only from pasteurised milk. Historically made on the farm from two milkings, the mornings milk would be processed (curdled, drained and set) then a layer of ash and salt would be applied to the top of the fresh curd to stop it drying out. The process would be repeated for the second of the day’s milkings, with the curd from the second milking used to top the first. 

Secret de Scey

Jean Perrin

Mix of cow's and sheep's milk cheese from France with uniformly smooth, close and dense texture. Flavors are sweet and nutty, with pleasant notes of earth, cellar, and grass.

chandler belfort

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