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.


1 ratings


3 months ago

Nice creamy texture, but I didn’t love the flavor

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