Made in the heart of the Basque Country, this goat cheese is different from those found in either France or Spain. It is made in small batches during the northern hemisphere spring to autumn, from February to November. During this time the goats have the opportunity to graze on the lush mountainous pastures, producing the unique milk for this cheese.

This cheese spends some time in the aging caves of Mons Fromager-Affineur in the Auvergne. It is matured for up to six months, during which time it is regularly turned and brushed in order to develop a protective natural rind. The ivory interior exhibits a smooth and supple, silky smooth texture and has a mild, pleasant aroma. With further maturation, the interior develops more caramel notes with a hint of herbs.

Country of Origin: France