This cheese comes from the Bearn region of France. Its particularity is that is made from mixing cows and ewes milk. This gives the cheese an interesting personality. For the true gourmet we suggest you spread a light covering of black cheery jam over the cheese, close your eyes and slowly savour. You might find yourself in paradise. The taste is somewhere between a Ossau-Iraty and a Pyrenees Brebis. The mixing of the softer, subtle taste of cows milk with the more pronounced acidic taste of ewes milk is a delight to the palate. Le Patte d’Ours is uncooked, pressed cheese with a smooth soft, sticky pate.