- Selection n° 4 -


This little sheep « crottin » (animal dropping in French) has a white ivory paste that gives off sour flavours. Its flavours are tangy with a hint of hazelnut, and the milk is obtained from the cattle around the dairy.




Matures for at least 2 weeks, to obtain a white rind and a smooth and homogeneous paste.

Tasting tips

Pairing cheese and wine

A dry white wine from the region, such as a Jurançon.

Our Pikorra

In 1981, Jean Etxeleku gathers about 50 shepherds in order to introduce them to his project: building a dairy. His will is to ensure that each shepherd can obtain a decent revenue from the activity, by developing a range of exceptional cheeses. 30 years later, more than 20 references are sold by the dairy.

Did you know that ?

Created only 4 months ago, Pikorra is the name given to small droppings of sheep in Basque language. Since its creation, three little brothers were created in recent weeks. A version with Espelette pepper, another with garlic and herbs, and a third with lemon and pepper.



Commercial name : Pikorra Name : Raw sheep milk cheese Type : Soft paste sheep milk cheese Preservation : Around 8°C
Fat content : 25% Ingredients : raw sheep milk, lactic ferments, rennets, salt Allergen : milk
Local cheesemaker / refiner
Name : Agour Dairy Address : 64640 Hélette