Nicknamed “ the farmer’s dessert”, this classic ewes’ milk cheese can be traced back more than 2,000 years and local shepherds still provide the milk so this artisan cheese can still be made traditionally. As an appetizer; snack with fruits; with grilled vegetables; in salads. Taste: Creamy; sweet flavor, nutty finish. Pairings: Beaujolais, Merlot, Viogner, Pinot Gris, Bordeaux Blanc, California Sémillon or Chardonnay. Made with pasteurized sheep's milk and traditional rennet.