Etorki is a symbol of the French Basque countryside. It has a delicate but robust flavour that develops through an aging process of brining and cloth wrapping. After the cheese develops its distinctive burnt-orange rind, it is aged for six months. The recipe was historically developed by Basque shepherds that used the high butterfat milk of the black-headed sheep to create a cheese that is rich in texture and sweet and nutty in flavour with slight caramel notes.
Sheep's Milk France Pasteurized
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