A delicious ewe’s milk cheese, semi soft, from the Basque region of the French Pyrenees it is delicate, fruity with a sweet edge. Transhumance is still practiced in the Ossau Valley and so collecting the milk from the cayolar – the mountain huts – can be quite a task. But doing so allows the traditional ways of life to continue and ensures that the cheese retains its complex flavours. The milk comes from three different local species of sheep kept by 150 different milk producers throughout the valley.
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