A smooth, firm sheep’s cheese with a silky texture and deep flavours of toffee, butterscotch, and warm mountain milk.

Made in the Basque region by the Agour creamery and matured by Mons in the Tunnel de la Collonge for exceptional depth and balance.

Average age: 8–12 months

Thermised Sheep’s MILK, Salt, Cheese Cultures, Animal Rennet

[Portion Guide: post dinner allow 75 - 120g per person; cheese as main event: 100g - 150g]