Aged for six to seven months and made with pasteurised ewe’s milk by Fromagerie Macaye in Northern Basque Country, France. This cheese ranges from lactic and salty to sharp and tangy with age.
£45.68 kg
| Style of Cheese | Semi Hard |
|---|---|
| Milk Variety | Sheep |
| Rennet | Traditional |
| Type | Pasteurised |
| Country of Origin (Cheese) | France |
