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.


84 ratings


25 days ago

Robert Molina

8 months ago


a year ago

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