| ARDI-GASNA |
 Description:
The traditional "
fermier " Ardi Gasna cheese is made with whole ewe’s milk from the
Pyrenees. It is principally produced in the Nive valley. The cheeses are
uncooked and pressed, and semi-hard. Affinage ( maturing ) is between 4 and 6
months. The cheese is at its best in the fifth month, when a slight chestnutty
taste develops. The Ardi Gasna can be eaten all year round, but the spring and
summer months are undoubtedly the best as the milk is enriched by the spring
grasses. An excellent cheese to serve on a cheese board, greatly appreciated.
It marries well with a salad, and can be eaten as a desert with " griottes
"jam.
Texture:
The orange/yellow rind is slightly
humid, the pate firm but supple.
Taste:
This cheese has a very refined taste.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
3000 g |
| Affinage |
 |
4 to 6 months |
| Pate
(dough) |
 |
Cooked, pressed hard cheese |
|
