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Small pockets of salty blue moulds form in the cheese as it ripens, developing a nutty texture, and floral aftertaste reminiscent of the pastures of the high alpage.
Natural rinded pure sheep’s milk blue cheese made high in the rugged mountains that form a natural border between France and Spain.
Nestled at the foot of the Pyrenees Mountains, Onetik Dairy Cooperative produce a range of authentic Basque cheeses using traditional methods and the milk from around 250 farms. This rare blue cheese is only made during the lambing season from early spring to late summer. Seeded with Penicillium roqueforti, the reddish-brown-rinded wheels are spiked after two months and then matured in humid curing rooms for a further 4 months.
Small pockets of blue moulds form in the cheese as it ages, becoming firmer with time and developing a nutty flavour and sweet floral finish reminiscent of the pastures of the high alpage.