Very much in the same vein of Roquefort, France's most loved blue cheese.
Made by the very well respected cheese maker Dominique Bouchait, who began making cheese when he was 11 years old.Now he makes over 200 cheeses with the help of his amazing team and exports around the world.
This pasteurised Sheep’s milk cheese from the Basque Pyrenees area in the south, compares to a creamy very soft Roquefort.
The distinction of this blue is the wax coating, allowing the sweet milky whey to remain in the cheese, softening the sharp minerality into a richer, sweeter, and floral taste. Dry reds – such as Chateau Montus Madiran – are ideal partners.