Tom Brulé
Tom Brulé belongs to the Venetian “drunk” family, but it has the unique characteristic of being soaked for a few days in mulled wine instead of grape marc. This gives it a unique and distinctive flavor, with distinctive notes of red wine, cinnamon, and cloves.
It pairs ideally with full-bodied red wines, black bread, and honey.
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Characteristics
Region
Milk Origin
Appearance
Compact, elastic, ivory-straw-yellow paste with few eyes. The rind is purplish or ivory-grey in colour.
Taste
intense, sweet, with fruity notes of wine
Pairings
Red wines. Spicy pumpkin jam. Homemade bread.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, raw or pasteurized, whole milk |
| Processing | artisanal and industrial |
| Cheese paste | cooked, pressed |
| Salting | brine |
| Seasoning | minimum one month |
| Production | annual |
| Fat | 45% Mgss |
| Weight | 5 kg |
| Dimensions | diameter 10 cm, h. 5 |
| Producers | Treviso dairies |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
