Debuting in the late nineties, P'tit Basque is made using traditional techniques, which was to use the leftover milk shepherds set aside while milking their ewes. Uncooked, pasteurized curds are pressed into molds and then dried, producing the rind's distinct basket-weave pattern. Wheels are then brined for two hours and cold aged for seventy days before being coated in an inedible layer to prevent mold growth and retain moisture.
Developing a warm golden-brown colour, each rind is slightly oily to the touch. Inside, a creamy ivory paste reveals flavours that are sweet, mild and nutty. Many other sheeps cheeses are produced in the Pyrenees region, but P'tit Basque stands out not just for its small size but its approachability, as it is mild enough to be considered the perfect introduction to ewes cheese.
Enjoy with a black cherry preserve for a sweet pairing straight out of the Basque region that is an appealing balance of salty and sweet.