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Barousse cheese
From Cookipedia
Contents |
Origin
- Produced in the valley of Barousse in the Pyrenees.
Cheese group
- Hard, pressed, uncooked, artisan
Milk type
- Unpasteurised cows' milk or ewes' milk or a mixture of both.
Aroma and taste
- A strong aroma of hay
Strength and texture
- Matued for 5-8 weeks. Oozing texture, with small holes
Shape, weight and size
- Produced in cylinders
Description
Has a brown rind and an ivory interior with an orange line at the bottom.
Errors and omissions
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