Native to the Basque country and Bearn, this AOC ewe’s cheese, with its delightfully nutty flavour, is developed in the summer-grazing huts extending along the Basque coast up to the Col d’Aubisqe in the Pyrenees national park. Look out for Route du Fromage signs while travelling about the Basque hinterland and buy direct from the shepherds themselves. The true artisan cheese often has small holes and should not stick to the palate.

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