| 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. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
4500 g |
| Affinage |
 |
3 to 6 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
