This artisan & traditionally made farmstead cheese, modeled after Abbaye de Belloc, made in the mountains from free-range sheep’s milk and aged in a natural stone cave, is from Christian Pardou, whose family has been making and aging traditional Basque cheeses for 5 generations in the Ossau Valley in the French Pyrénées. Enjoy on a cheese board with all things cherry; meltable. Taste: Rich, creamy, buttery, slightly nutty with grassy, earthy notes. Pairings: Pinot Grigio. Made with pasteurized sheep's milk and traditional rennet.