Hard sheep's milk cheese from the French Basque, also called the "French Manchego". Produced around the village of St Jean Pieds de Port, by the Fromagerie Aradoy. The milk is collected in the early morning and once the curd has formed, it is cut in tiny cubes before being pressed. The cheese is then bathed in a brine of salt and water for 24 hours. Once dried, it is matured for a minimum of 8 months in red brick cellars. The result gives the cheese a distinct red colour.
The paste is white, with notes of nuts, dried fruits and a spicy, salty finish. Pairs really well with black cherry jam.
Ingredients: Milk (sheep's), salt, traditional rennet. Unpasteurised.
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