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 will have then a perfect match.
Cote de Bergerac half dry - grapes : Semillon