Petit Brebis - Agour

Petit Brebis - Agour


Style: Semi Firm

Milk Type: Ewe

Origin: Midi Pyrenees

New season’s ewe’s milk is collected from the Bergers of the Ossau Valley and Iraty region in the Basque Pyrenees to make this traditional hard crusted cheese. The method used in making these cheeses is claimed to be the oldest surviving tradition in the world and dates back at least 4000 years.

After cooking, the lightly pressed cheese is rind washed and hand salted before being matured in cellars for six months by affineurs. The rind is dusted with the region’s speciality, Espelletes pimento, giving it a distinctive rusty red appearance.

The pâté is dense with little elasticity, yet retains a soft melting creamy texture in the mouth when chewed. The cheese is full with complex flavours on the palate.

This AOC cheese is often only available for six months of the year due to the short lactation period of the ewes.

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