There are many semi-firm sheep’s milk cheeses from the mountainous Basque country in southern France, but Tommette Bruleé is extra special! Several dairies make the little wheels, draining them for a few days before they are picked up and brought to the cellars of famed affineur Rodolphe Le Meunier for further aging. In the cellars, the cheese is cleaned and turned for three to four months to ensure even maturation. Once Tommette has reached the ideal ripeness, Rodolphe’s fellow affineurs torch the rind to add just a touch of caramelized sweetness and burnished look to the outside of the cheese. By the end of its time in their care, the taste and silky texture are irresistible, with flavors of roasted cashews, brown butter, and tortilla chips. Melt slices over a piece of toast for a comforting snack, or drizzle cubes in honey and peppery olive oil for an addictive appetizer.