Top 7 Aquitain Sheep's Milk Cheeses

Fromagerie Matocq is located in the France. This cheese producer specializes in producing Ossau-Iraty, a traditional sheep's milk cheese from the Basque region. The cheese is crafted according to methods that have been passed down through generations.Expand

Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy. Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.Expand

Ossau-Iraty is an uncooked, pressed, semi-hard cheese made from sheep's milk from the Pyrenees mountain range. Small cheeses of this sort must mature for 60 days, while the standard-sized Ossau-Iraty matures for at least 90 days. Underneath its moldy, iron-gray rind hides an ivory-colored body that is somewhat granular and creamy in its texture and melts very easily. The flavors are rich and robust - reminiscent of nuts and toasted wheat, sweet and slightly grassy. Ossau-Iraty is so unique that it has a status of one of the first cheeses that were ever produced and is commended as one of the cheeses easiest to pair. It is recommended to try it with a full-bodied red wine first.Expand

Etorki is a French cheese originating from the Mauléon-Licharre commune in the Pyrénées. This hard cheese is made with pasteurized sheep's milk. It has smooth, creamy, and supple texture, earthy aroma, and a mild, sweet flavor that is reminiscent of burnt caramel. Etorki is pulp-pressed and uncooked, then left to mature for 3 to 6 months. It is recommended to serve it with fruit and bread, or use it in sandwiches. For the most authentic experience, pair it with Txacoli, a slightly sparkling white wine from Basque.Expand

Petit Basque is a French semi-hard cheese produced in Basque in the Pyreneés Mountains. The cheese was originally hand-made by shepherds from leftover curds from milking the sheep, and it's made from sheep's milk nowadays as well. The natural rind hides a dry, smooth, and creamy texture. After 70 days of aging, the cheese develops a basket-weave pattern. The aromas are fresh and milky, while the flavors are mild, earthy, subtle, fruity, and sweet with a nutty finish. It's recommended to pair it with fresh fruit, grilled vegetables, or cured meat. Petit Basque pairs well with a glass of dry white wine.Expand

Laruns is a French cheese hailing from the region of Laruns. The cheese is primarily made from raw sheep's milk and it's sometimes left to age for up to 6 months before consumption. It can also be made from goat's and cow's milk. Underneath its natural rind, the texture is hard, brittle, and firm. The aromas are mild, while the flavors are mild, nutty, sweet, acidic, and salty when young, becoming more intense with age. It's recommended to serve young Laruns as a table cheese, while the aged one is good for cooking.Expand

Abbaye de Belloc is a traditional semi-hard cheese produced by Benedictine monks in the Western Pyrénées. The cheese is made from the sheep's milk of a local red-nosed breed of ewes. Its texture is firm, dense, creamy, and rich. The flavors are sweet, mild, and similar to burnt caramel, and there is a distinctive aroma of lanolin. The natural crusty, greyish-brown rind is inedible. Abbaye de Belloc matures from 4 to 10 months, but it's believed that the cheese is best around 6 months of aging. It's recommended to avoid strong red wines that can mask the flavor of this cheese and pair it with sweet wines instead, such as Pacherenc du Vic-Bilh.Expand

Le Brebiou is a French cheese hailing from Pyrénées-Atlantiques, where it's been produced since 1994 by Fromagerie des Chaumes, which is owned by Bongrain. The cheese is made from pasteurized sheep's milk and it's aged for 2 weeks. Underneath its bloomy rind with markings from the linen wrappings and hopps, the texture is soft, firm, smooth, and creamy. The aromas are musty and mushroomy, while the flavors are mild, sweet, milky, and tart near the center. Nowadays, Le Brebiou is sold in full-fat and low-fat versions (the low-fat version contains 10% fat and it's known as Brebiou ligne et plaisir). It's recommended to pair this cheese with a glass of brisk sparkling wine, light red wine, or a rosé.Expand

Esquirrou is a hard French cheese made from sheep's milk, produced in Pyrénées-Atlantiques and in the cities of the Hautes-Pyrénées. It is a smaller version of Ossau-Iraty cheese. The texture of Esquirrou is slightly elastic, while the flavors are nutty, fruity, herbaceous if the produce is from winter, while the summer versions reveal aromas of flowers and grass. The name of the cheese means bell, referring to the sheep's accessories. It is produced at Mauleon Fromagerie by Michel Touyarou. Esquirrou won the 2018 World Championship Cheese Contest held at Madison, Wisconsin, where it had bested 3,402 other cheeses.Expand