Tomette d'Helette, produced from raw sheep's milk in the Basque region of the Pyrenées, is the artisanal version of the more famous (and more widely available) P'tit Basque.

Produced in limited numbers, Tomette d'Helette has a distinctive red and golden rind due to being washed with Espelette pepper during aging.

These small, cylinder-like cheeses are aged for four months, by which time the flavors have become distinctly aromatic and sweet, with delicious floral and herbal notes.

The paste is smooth and dense and quite springy with occasional small eyes.