The little Tommette called Endrina comes from a farming co-operative in the heart of the Aspe Valley in the French Pyrenees, which has set itself the task of farming in a purely organic and natural way. According to time-honoured tradition, the flocks of sheep graze at high altitude on high pastures from June to September.
The finished cheese wheel made from raw sheep's milk is then marinated in Patxran marc for three weeks. Patxran is a typical aniseed and fenugreek liqueur from the Basque Country, which gives the cheese a very special, complex, fruity-sweet flavour and a beautifully soft and smooth texture.