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148 - Ossau Iraty (~1Kg) (Sheep) - Beillevaire
Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep the grass exceptionally rich.
This means that in spring and summer, our Reblochon has a particularly creamy texture. Matured for 4 to 5 weeks, it develops a straw-coloured rind and pink hues during maturation.
The cheese itself is the colour of ivory, with a smooth and creamy texture and mellow slightly lactic flavour, with a hint of hazelnut. The green dot on the rind is exclusively used for farmhouse production, and is a pledge of the highest quality.
Milk : Unpasteurised cow's milk
Mature time: 4-5 weeks
Register now to see the price
-Store at a temperature between 4-8°C and keep the product in the refrigerator after opening.
Data sheet
- Reference
- BEV0401-112
- Origin
- France
- Temperature
- Chilled
4 other products in the same category:
Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep the grass exceptionally rich.
This means that in spring and summer, our Reblochon has a particularly creamy texture. Matured for 4 to 5 weeks, it develops a straw-coloured rind and pink hues during maturation.
The cheese itself is the colour of ivory, with a smooth and creamy texture and mellow slightly lactic flavour, with a hint of hazelnut. The green dot on the rind is exclusively used for farmhouse production, and is a pledge of the highest quality.
Milk : Unpasteurised cow's milk
Mature time: 4-5 weeks