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Petit Bleu de Brebis

Weight: 500

Cheese Type: Uncooked, Pressed Cheese with blue veins

Produced in Precilhon by les Saloirs de Louis, this small blue veined cheese is made with thermised Basco Bearnaise ewe’s milk. Produced and refined as a tomme cheese, the producer adds Penicillium Roqueforti to the milk before curdling it to create its beautiful marbling.

Sweet from the ewe’s milk and savory due to the salt and the mushroom notes of the Penicillium, this small blue is amazing in itself and even better with a glass of Botrytized wines from the region like a Sauternes or a Barsac.

Wine Pairing:

Whites wines (Sauternes, Barsac, Montbazillac)

Thermized
Sheep
Full

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