This “red sheep” cheese, colored with annatto and made in the Lyon region of France exclusively for Fromi, is not a washed- rind but is made using “Ultra-filtration” so the texture is that of a brie-like triple cream. Enjoy on a cheese plate with dried cherries, crusty bread & salami. Taste: Rich, buttery and creamy with tangy notes of nuts, grass, and lanolin Pairings: Sparkling whites, Pinot Noir; dry cider; beer Made with pasteurized sheep's milk and traditional rennet.