French, Sheep milk, Soft texture cheese

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Brebiou is a soft French gourmet cheese with mixed rind, made from sheep's milk. It has a characteristic half-round form with an irregular surface that is the result of traditional production utilizing large linen cloths. This sheep’s milk French gourmet cheese comes from the Bearn region of Southwest France towards the Basque border. It has a fluffy, thick interior and a layer just under the rind that will become runny with age. The flavor is mild and delicate, with a sweet and slightly savory bite. Try this alternative to the stronger French gourmet cheeses as an interesting alternative to tease your palette. Well served with the more subtle courses of your next epicurean dinner....

Caruchon Papillon

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Caruchon is a sheep's milk cheese from the Papillon House in Aveyron. This gourmet artisanal cheese is made from pasteurized pure sheep's milk. The cheese is soft and melts easily, has a light aroma that can be called pleasant. During the first weeks of maturing the rind is regularly washed with brine. Then the rind starts to develop into a natural, edible white mold, resulting in a mixed rind washed and bloomy; something you don't often see in a sheep's milk cheese. The color of the rind becomes darker with time and the taste becomes stronger with time, but not too strong. This cheese has similarities with the Pont l’Èvêque because of its shape and the type of its rind, but at th...

Margalet Papillon

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A small Camembert-type cheese. Margalet Papillon is a supple cheese with a thin rind covered. The older the stronger the aroma and taste. In its box out of wooden, a traditional cheese made from pure ewe's milk. A crust irregular, slightly undulating, a flexible and smooth paste, a delicate taste and a creamy texture. A cheese offered by the Fromagerie Papillon (Butterfly) is a winner, as is their Roquefort....

Perail Papillon

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Pérail is a small fine French gourmet cheese made of pasteurized sheep milk. This gourmet cheese has a soft and creamy taste with a touch of salt. The past is flexible, fine and melts easily; the rind is a little stronger, but still relatively soft and in the aroma of the cheese up will recognize the sheep milk All in all an easy going cheese that you will enjoy....

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