Cheese made in Pyrenees mountains,
with ewe raw milk, it develops different flavors according to its maturing.
Young (3 months) its dough is supple,
and its flavors take us for a small tour to the sheepfold. More matured, its
pate hardens and the goat flavors stand out both in nose and in mouth.
Accompany this cheese with some jam
of black cherries, and a finger of Porto and you
have then a perfect agreement