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Cabasses de Millau

Weight: 340

Maturation: 6 weeks

Cheese Type: Uncooked, Pressed cheese

Originated from Aveyron, the Cabasses de Millau is a typical Southwest cheese. Made with ewe milk and matured for 6 weeks, its brown-yellow paste has a hard, yet supple texture. In the mouth, the cheese has a slight aroma of ewe milk, alongside notes of mushrooms and grass. Perfect for those who love acidic and sharp flavours. To be paired with slices of bread and cherry jam!

Wine Pairing:

White wines (Pinot Gris, Riesling)

Raw
Sheep
Cut

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