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.
Pairing cheese and wine
A dry white wine from the region, such as a Jurançon.
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 :
Raw sheep milk cheese
Soft paste sheep milk cheese
Fat content :
raw sheep milk, lactic ferments, rennets, salt