The Briquette de Brebis is produced in the Averyon region from the same milk that is used to make the Roquefort and the Pérail. This is a creamy cheese with a delicious, nutty taste. The cheese is matured for three weeks in a humid cellar. Production starts in February and continues till the autumn.

No ratings yet

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play