It is a brick-shaped cheese with a Japanese cherry blossom leaf in the centre.
Its rind is quite white when young and becomes cream-coloured with sometimes bluish spots as it matures.
Its paste, which coats the leaf when cut, is white, fine and silky.
The cherry leaf, which is edible, gives the Sakura a fruity aroma with morello cherry and almond flavours while retaining the characteristic aromas of sheep's milk.
Dry white wine: Haut-Poitou (Sauvignon, Chardonnay grapes)
Light red wine: St Pourçain (Gamay, Pinot Noir grapes)
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