Family Dombre, producer of sheep pérail created this recipe. This tommette baking lasts half is remarkable. It allows us to discover the flavors delicate sheep, playing in a relatively unexplored register texture with sheep's milk.
Fiche Technique
A.O.C : | |
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Terroir : | Aveyron, Rouergue |
Lait : | Sheep |
Croûte : | Brushed natural |
Pâte : | Pressed Uncooked |
Production : | Farm |
M. grasse : | |
Poids : | 0.00 Kg |
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