Pyrenees Brebis
$39.00 / Lbprice is $39.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 6 Months
- Sheep Milk
- by Agour
- France
- ApproachableAdventurous
- SoftHard
Pyrénées Brebis is a younger version of Ossau-Iraty, one of France’s oldest cheeses, straight from the Béarn region of France in the Pyrénées Mountains. It’s made according to longstanding Basque tradition, and aged for six months to give it nutty, floral notes and a cooked-milk sweetness. We recommend pairing it with Murray's Spiced Cherry Preserves or Sidehill Farm Strawberry Jam.
“I love this cheese. It just works. Want a good melting cheese? An approachable cheese that's still complex? A middle-of-the-night snack? Go with PB. My perfect bite—spread on layers of Nutella and raspberry jam. PB provides creaminess, and the result is oh so sweet.”
Sheep's Milk, Salt, Rennet, Cultures
Allergens: Milk
- Pyrénées Brebis is a younger version of one of France’s oldest cheeses, Ossau-Iraty.
- It’s made in Béarn, France, a region in the Pyrénées Mountains that is bordered by several Basque provinces; in turn, Pyrénées Brebis is considered a Basque cheese.
- It’s made with milk from the native Basco-Béarnaise sheep.
- This breed is known for its curved horns covered in long, white wool, and milk with exceptionally high fat and protein contents—great for cheesemaking.
- Pasteurized sheep’s milk is aged for six months into a smooth, ivory paste that holds floral, nutty notes and a milky sweetness.
- It’s best paired with a full-bodied red wine and some sour cherry preserves, or layered in a sandwich.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Founded in France in 1981 by Jean Exteleku, Fromagerie Agour is now run by Jean’s son Peio.
- The dairy was first established in Hélette, a small town on the southwestern border of France in the French Basque Country.
- In Agour’s earliest days, shepherds provided milk to the cheesemaker on the condition that they would be paid months later—after the cheeses were sold.
- It was a risky agreement, but one that paid off.
- By 1984, Agour had outgrown its original set-up and expanded their production facility. In 2009, they opened a second creamery in Mendive.
- Agour is a fiercely proud Basque company that, in addition to cheese, also specializes in traditional Basque foods like Jambon de Bayonne.
- After joining his father in 2001, Peio has prioritized boosting the local economy and creating jobs.
- Through the years, Agour remains dedicated to the creation of high-quality cheeses.
- Their Ossau-Iraty AOP won Best Cheese in the World at the World Cheese Awards in 2006 and again in 2011.
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