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Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cahors
From Milk
Season for indulging
Weight
220 g
Affinage
3 weeks
Pate (dough)
Pate : Soft


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