The traditional " fermier " Ardi Gasna cheese is made with whole ewe’s milk from the Pyrenees. It is principally produced in the Nive valley. The Ardi Gasna are uncooked and pressed, and semi-hard. Affinage ( maturing ) is between 4 and 6 months. The cheese is at its best in the fifth month, when a slight chestnutty taste develops. The Ardi Gasna can be eaten all year round, but the spring and summer months are undoubtedly the best as the milk is enriched by the spring grasses. AThe Ardi Gasna is an excellent cheese to serve on a cheese board, greatly appreciated. It marries well with a salad, and can be eaten as a desert with " griottes "jam. This cheese has a very refined taste. The orange/yellow rind is slightly humid, the pate firm but supple.