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.


64 ratings

Karisma Debraux

11 hours ago


7 days ago

Everything I love about a good cheese. Great texture. Chewy. Very nutty and caramely. Finished with a woody rind.


8 days ago

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