Starting as a classic Petit Basque (a hard farmhouse sheep’s cheese made in France’s southern Basque region), Tomme Brulee is aged for a few months, and then the rind is burned with an open flame! The result is a beautiful cheese inside and out; everything we love from traditional farmhouse cheeses (grassy and sweet) yet with an added richness from the open flame (caramel-y, smoky, and nutty)