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Pyrenees Trio

$42.99/EA
Cheesemaking in the Pyrenees reflects similar methods used by the more well-known cheesemakers in the Alps: the animals graze in the summer near the mountain peaks while cheese makers use the rich, floral summer milk to make communal wheels of cheese. You'll receive a hand-cut half-pound of each of the following cheeses from this tiny region between France and Spain:
  • Roncal - an ancient raw sheep milk cheese from Navarra in the Basque territory near the border of France. Pressed, aged paste develops a fuller, more gamy flavor than Manchego, to which it is often (mistakenly) likened.
  • Tomme Chevre Aydius - made in the commune of Aydius (pop. 200), this raw goat's milk cheese is made in the traditional Pyrenean style with a mild, tangy complexity and a gorgeous clay-red, coral-pink rind.
  • Pyrenees Brebis- Made in the Basque country and the Bearn region of France's Pyrenees Mountains, this small-scale pasteurized cheese is produced from floral sheep milk and given a half year to deepen in flavor. The ivory paste is firm but smooth with toothsome butterfat; Brebis can handle full bodied reds.
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