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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 savoury 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)
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Your Cheese Club Team
1 review for Petit Bleu de Brebis
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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