|
We're happy to bring you this cheese from the Pays Basque region of Aquitaine (French Pyrenees). Its milk comes from red-nosed Manech ewes raised on farms adjacent to the Abbaye de Notre Dame de Belloc. The Abbey has profited from milder climates and the rise of pastoral civilizations. Monks of this Benedictine Monastery continue to teach the art of cheese-making to local shepherds. Its rind is naturally gray with patches of red, orange, and yellow. This cheese has a fine, closed texture and is is rich with butter-fat. The lingering flavor, like caramelized brown sugar, is the result of six months of maturation.<ul><li>Made from unpasteurized sheep's milk.</li><li>Photo depicts whole 10 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
|
