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The Agour cheese factory makes this cheese in the French Pyrenees with sheep's milk from the Manech breed. The Saint Sauveur des Basques al cut is an emblematic sheep from the Irati workshop. Very unctuous pasta, almost liquid at the end of maturation. Sweet, fine flavor that gains typicality with maturation. Smoked bark and mixed maturation technique. It matures a minimum of 3 to 4 weeks.
You can buy this cheese in units of 220 grams.
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|Mature period||3 - 4 weeks|
|Kind of milk||Pasteurized|
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