| BRIQUETTE DE
BREBIS |
 Description:
The Briquette de brebis
is produced in the Averyon region from the same milk that is used to make the
Roquefort and the Perail. The cheese is matured for three weeks in a humid
cellar. Production starts in February and carries through to the autumn.
Texture:
Under its
natural rind, the pate is soft, slightly pressed, and
uncooked.
Taste:
This is a
creamy cheese with a delicious nutty taste. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
220 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
