This amazing cheese is from the mountains in between Spain and France. The hilly terrain is perfect for sheep to roam and thrive, without many natural predators. Traditionally, it was handmade by shepherds from left over curds set aside from milking their ewes. And even today P'tit Basque is made using the same methods applied by the local shepherds.
The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate flavour. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavour with a nutty finish.
P'tit Basque can be enjoyed as a snack with fruits, with grilled vegetables, fruits, berries and cured meats, and even in salads.
- Made from pasteurized sheep's milk
- Country of origin: France
- Region: Basque, Pyrenees Mountains
- Type: semi-hard, artisan
- Fat content: 45%
- Texture: creamy, dry and smooth
- Rind: natural
- Colour: ivory
- Flavour: earthy, mild, nutty, pungent, subtle, sweet
- Aroma: fresh, lactic, pleasant