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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

 PATTE D'OURS
Description:
This cheese comes from the Bearn region of France. Its particularity is that is made from mixing cows and ewes milk. This gives the cheese an interesting personality. For the true gourmet we suggest you spread a light covering of black cheery jam over the cheese, close your eyes and slowly savour. You might find yourself in paradise.
Texture:
Le Patte d’Ours is uncooked, pressed cheese with a smooth soft, sticky pate.
Taste:
The taste is somewhere between a Ossau-Iraty and a Pyrenees Brebis. The mixing of the softer, subtle taste of cows milk with the more pronounced acidic taste of ewes milk is a delight to the palate.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Irouleguy
From Milk
Season for indulging
Weight
4500 g
Affinage
3 to 6 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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