Maturation: 2 to 4 months
Cheese Type: Uncooked
Agour is a traditional ewe’s milk cheese, made by the eponymous cheese dairy, situated in the Basque Country. This cheese making factory was born in 1970 and after a fast expansion it. Nowadays, it includes a whole range of basque specialties, the truffle agour is part. The sweetness of the ewe’s cheese with the alliance of the white summer truffle is well balance. The cheese is slightly fruity, mushroomy and delicate. The texture is semi hard but really smooth and melty in the mouth. You can use the girolle cutter to make some flower as Tete de Moine cheese.
Red wines (Burgundy, Alsace Pinot Gris)
White wines (Sancerre, Dry Riesling)
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