Brique de Brebis

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The Briquette de Brebis is produced in the Averyon region from the same milk that is used to make the Roquefort and the Pérail. Briquette de Brebis is a creamy cheese with a delici ous, nutty taste. The cheese is matured for three weeks in a humid cellar. After the maturation, it develops a natural rind and soft pate. Production starts in February and continues till autumn. Show more