Le Brebiou "Tradition Etorki"
This full-fat, semi-hard cheese is made from pasteurized sheep's milk. As it matures, it acquires a smooth, creamy texture and characteristic sheep's milk flavour. Identifying traits of this cheese include the velvety smooth, almost runny outer paste and firm centre. It is ready for consumption after 42 - 70 days. After this time, the cheese will typically smell of sheep's milk and take on a delicate, exquisite flavour.
As this cheese is ready for consumption after just 12 - 14 days, it is softer than the Tradition Etorki. This full-fat soft cheese is also made from pasteurized sheep's milk. It has a velvety smooth texture throughout and tastes slightly tart with a subtle sheep's milk flavour.