Pitchounet Raw Sheep Cheese (whole) approx 380g best before 30.12.23
Aveyron sheep's cheese, the Pitchounet has a natural crust, ecru colour and is spotted with white flowers. It has a pale yellow paste, soft to the touch is dotted with small openings. Its fine flavour exudes earthy aromas. A sublime delicacy of a sheep's milk cheese!
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The Pitchounet is made in Aveyron, in the heart of the Regional Natural Park of Grands Causses in the Midi Pyrenees of south west France by cheese-makers using ancestral methods that guarantee the reknowned character of the cheese.
Pitchounet is made from Lacaune sheep's milk, the same breed as for Roquefort cheese . This tomme is slightly convex and weighs approx 380 -410 grams and is refined 4 to 5 weeks.
With added salt, starter culture, animal rennet
The interior is soft with a delicate flavour and the rind is formed naturally during the ageing process.
The crust is soft and fine to eat, if you choose - so no waste.
A wonderful cheese!