Tomme au Piment Espelette Agour

A delicious ewe's milk cheese with Espelette pepper, featuring a delicate salmon-tinted paste. Aged 3–4 months, it boasts a smooth yet firm texture, gently infused with Espelette pepper for subtle warmth and vibrant colour.
Agour sources shepherds’ pasteurised sheep milk from the heart of Basque Country, honouring regional traditions with every wheel.

Country of origin: France
Region, town: Basque Country, Hélette
Source of milk: Pasteurised sheep’s milk (Manech ewes)
Texture: Smooth, semi-firm, creamy yet sliceable
Flavour: Mildly sweet, nutty, fruity, with gentle Espelette warmth
Aging time: 4+ months

Serving suggestion: Enjoy as part of a cheeseboard, thinkly sliced on baguette or melted into a Basque style toastie or gratin. Complement with charcuterie like Serrano, almond or walnut crackers, quince paste or a traditional pairing like black cherry jam.

Wine Pairing: Pair with aromatic whites (e.g. off-dry Riesling or Viognier), light reds like Beaujolais, or even a crisp apple cider to highlight its nutty sweetness and gentle spice.

A little history / fun fact:
The Espelette pepper (Piment d’Espelette) has been grown in the Basque region since the 16th century and is so culturally important that whole villages celebrate its harvest each October. By combining this spice with local sheep’s milk, Agour has created a cheese that captures the true spirit of Basque gastronomy.

All our cheeses are cut by hand so the weight may vary slightly :)