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Weight: 120
Cheese Type: Uncooked, Unpressed soft cheese.
Made in the Bearn and also known as ‘Lou Cabilhou’, referering to the traditional Basque Beret peak’s, this raw goat milk cheese mimics the shape of the traditional Basque hat. Its creamy and wrinkled texture gives place to fresh milky, caprine, and lactic notes. The Espelette chilli pepper sprinkled on the top brings a nice peps to this cheese.
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Your Cheese Club Team
1 review for Beret with Espelette Pepper
Paul C –
This was OK, standard, slightly crumbly goat’s cheese. I didn’t find the peppers adding much.
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