DESCRIPTION This semi-hard cheese is made from the milk of sheep that roam the mountains of the southwestern Pyrenees mountains. Aged for 2 months with a rind that has a basket weave pattern normally associated with Spanish cheeses. It has a mild nutty flavor and is friendly for 1st time cheese lovers. ORIGIN France MILK TYPE Sheep RAW MILK OR PASTEURIZED? Pasteurized STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general. PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Kunik and Humboldt Fog By Origin - Pont l'Eveque and Delice de Bourgogne Pairings - pickled brussel sprouts , salami, crackers, grapes and celery sticks. SUBSTITUTES Ossau Iraty INGREDIENTS Pasteurized sheep milk, salt, rennet, calcium chloride, lactic starter
