Handmade mountain cheese produced by a small isolated community. Semi-hard in texture, with a brine-rubbed rind. A firm yet supple cheese, in that the hard rind holds within a pate that crumbles and breaks down on impact, with a complexity of tastes that tingle on the palate. With a little age the pate becomes flakier and more brittle, along with the taste, that becomes pronounced and nutty.
| Country | France |
| Region | Pays Basque |
| Age | 3 Months+ |
| Milk | Sheep (Unpasteurized ) |
| Fat | 35% |
| Classification | Medium |
| Strength | Characterful |
| Texture | creamy, firm, grainy, oily and supple |
| Flavour | buttery, fruity, herbaceous, nutty |
| Aroma | earthy, grassy |
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