Petit Bleu de Brebis

(1 customer review)

Weight: 500

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.

Wine Pairing:

Whites wines (Sauternes, Barsac, Montbazillac)

Thermized
Sheep
Full

Reviews

1 review for Petit Bleu de Brebis

  1. Paul C

    This is an interesting cheese – when I first sliced through the middle of the cheese there were no blue veins to be see; the colour appeared over the next hour or two as it became exposed to air.
    The cheese is quite firm and mild in taste, the “blueness” in the taste is also rather mild. Overall a pleasant but slightly unmemorable cheese.

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