This pasteurized sheep cheese has a distinct flakiness and deep, lingering, caramelized flavor. It garnered AOC status in 1980, after imitators attempted to copy this gem of the French Pyrenees. We haven't found another that comes close to this cheese's sweet, fatty, complex nuttiness, or its perfection with Bordeaux.


78 ratings


3 months ago


5 months ago

Mild but distinctive, and oddly resistant to being “drowned out.” Smooth and co sister in texture.


6 months ago

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