The Etorki is a "pur brebis" cheese, whose name in Basque signifies origin. It is made with ewe's milk produced in the Atlantic Pyrenees in an 80 km radius around the creamery located in Mauléon-Licharre. Born of the savoir-faire of master cheese-makers, Etorki is a cheese with a character that was created with inspiration from the tradition and the knowledge of the Pyrenees shepherds who, for a long time, have transformed milk into cheese to better preserve it. The Etorki is a wonderful ambassador of Basque Country. It symbolizes the richness of its country in full force. FLAVOUR: Under its brown rind, the flavors of the Etorki evolve during ripening, starting with dried fruit, to quince paste, and eventually evoking subtle mineral notes. Its odor is discreet and forthright, reminiscent of fresh hay. HOW TO SAVOUR: Traditionally, the Etorki is accompanied by Itxassou black cherry jam. You can also cut the Etorki in fine slices and serve it with potato chips, perfect with an aperitif! France: Sheep - France: Pyrenees (Basque Country) Weight: 4.4 kg Milk: Ewe, pasteurized Classification: Semi-soft Producer: Fromagerie des Chaumes Awarded: Concours Général Agricole 2018 - Paris, France – BRONZE
Also called Brebis d'Argental, Brebirousse is made from pasteurized sheep's milk in Rhône-Alpes region, France, and made by producer Fromagerie Guilloteau. This triple cream will please Brie lovers and sheep's milk amateurs. Aged for 3 weeks, it has an interesting and unique size. With a bright orange mixed rind, it possesses an unctuous and creamy texture. FLAVOR: The flavor is rich, lactic, and sweet with slight lanolin undertones. HOW TO ENJOY: Perfect on a cheeseboard with a French crunchy baguette, it pairs well with a light red wine like Beaujolais. France: Sheep France: Lyon Weight: 0,94 kg Milk: Ewe, pasteurized Classification: Semi-soft washed-rind
Brebicet :La Fromagerie Guilloteau, founded in 1983 in the Loire region of France was the first cheese producer to use the now-famous ultrafiltration technique. It is this process that gives their products their signature airy, smooth, and creamy texture. Brebicet is a bloomy rind cheese made from pasteurized ewe's milk. It is a square cheese with an ivory paste and a soft and smooth texture FLAVOR: It possesses subtle lanolin flavors, typical of ewe's milk, and perfectly balanced with lactic aromas. HOW TO ENJOY: Serve it on a cheese plate with a crunchy baguette. It pairs well with a light red wine like Beaujolais or Saumur. France: Sheep France: Lyon Weight: 1 kg Milk: Ewe, pasteurized Classification: Soft ripened cheese
Roquefort Carles can be called "the Cheese of Kings, the King of Cheeses"! This unpasteurized sheep's milk cheese is a remarkable blue vein cheese known for its beautiful ivory colour, creamy texture and savoury flavours that give it its fine and subtle taste. Your taste buds will discover the harmony of this region’s pastures, the richness of raw milk and their traditional know-how. It can easily be kept in an airtight box for 3 to 4 weeks in the bottom part of the refrigerator. For optimal flavour, it is highly recommended to leave it at room temperature for 30 minutes to 1 hour before serving.