César Régalis, also known as Régalis, is a pasteurized ewe's milk cheese made from blue-veined sheep's milk covered with a sheet of edible wax. It was created by Dominique Bouchait
The origin of its proper name "Régalis" comes from "Mons Regalis" meaning Mount Royal, the etymological base of the city of Montréjeau.
The food wax that surrounds it allows the cheese to retain all its moisture, creaminess and freshness.
Its white paste, sprinkled with small openings in which Penicillium Roqueforti develops, is then soft and melting.
On the palate, the César Régalis offers a taste of cream and sheep's milk with parsleyed flavours.
It can be enjoyed all year round, but its optimal tasting period is from autumn to winter.
Sweet white wine: Sauternes (Sémillon, Sauvignon grapes)
Natural sweet wine: Maury (Grenache Noir grape)
Powerful red wine: Madiran (Tannat, Cabernet grapes)