Cheese Type: Uncooked, Pressed Cheese with blue veins
Produced in Precilhon by les Saloirs de Louis, this blue veined cheese is made with thermised Basco Bearnaise ewe’s milk. Produced and refined as a tomme cheese, the producer adds Penicillium Roqueforti to the milk before curdling it to create its beautiful marbling.
Sweet from the ewe’s milk and savory due to the salt and the mushroom notes of the Penicillium, this blue is amazing in itself and even better with a glass of Botrytized wines from the region like a Sauternes or a Barsac.
Whites wines (Sauternes, Barsac, Montbazillac)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team