Best Néo-Aquitain Hard Cheese Types
Etorki is a French cheese originating from the Mauléon-Licharre commune in the Pyrénées. This hard cheese is made with pasteurized sheep's milk. It has smooth, creamy, and supple texture, earthy aroma, and a mild, sweet flavor that is reminiscent of burnt caramel.
Etorki is pulp-pressed and uncooked, then left to mature for 3 to 6 months. It is recommended to serve it with fruit and bread, or use it in sandwiches. For the most authentic experience, pair it with Txacoli, a slightly sparkling white wine from Basque.
Laruns is a French cheese hailing from the region of Laruns. The cheese is primarily made from raw sheep's milk and it's sometimes left to age for up to 6 months before consumption. It can also be made from goat's and cow's milk. Underneath its natural rind, the texture is hard, brittle, and firm.
The aromas are mild, while the flavors are mild, nutty, sweet, acidic, and salty when young, becoming more intense with age. It's recommended to serve young Laruns as a table cheese, while the aged one is good for cooking.
Esquirrou is a hard French cheese made from sheep's milk, produced in Pyrénées-Atlantiques and in the cities of the Hautes-Pyrénées. It is a smaller version of Ossau-Iraty cheese. The texture of Esquirrou is slightly elastic, while the flavors are nutty, fruity, herbaceous if the produce is from winter, while the summer versions reveal aromas of flowers and grass.
The name of the cheese means bell, referring to the sheep's accessories. It is produced at Mauleon Fromagerie by Michel Touyarou. Esquirrou won the 2018 World Championship Cheese Contest held at Madison, Wisconsin, where it had bested 3,402 other cheeses.
Pair with
Best Néo-Aquitain Hard Cheese Producers
Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy.
Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.
AWARDS
International Cheese Awards - Gold
2023, 2019
World Cheese Awards - Gold
2023, 2021
World Championship Cheese Contest - Best of Class
2024
BEST Agour Cheeses
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2023, 2022, 2021
Concours International de Lyon - Gold
2025
BEST Onetik Cheeses
Best Néo-Aquitain Hard Cheeses
AOP Ossau - Iraty Grande Reserve made by Onetik is a traditional sheep's milk cheese from the Basque and Béarn regions of France. This cheese has AOP (Appellation d'Origine Protégée) status, ensuring it is made according to strict regulations to maintain its quality and authenticity.
The cheese is aged for several months, allowing it to develop a firm yet creamy texture and a robust, nutty flavor with hints of sweetness. Its rind is typically natural, with a rustic appearance that mirrors its artisanal production. The cheese pairs well with fruity jams and full-bodied wines.
AWARDS
Concours International de Lyon - Gold
2025
International Cheese Awards - Gold
2024, 2022
Tommette de Brebis is an exceptional artisanal cheese from the Basque Country, crafted with the utmost care and respect for tradition. Made from pasteurized sheep's milk, this cheese is a true representation of Basque cheesemaking techniques, embodying the region's rich culinary heritage.
Tommette de Brebis has a smooth, creamy texture that melts beautifully in the mouth. Its flavor is delicate, mild, and slightly sweet, offering subtle notes of the rich, grassy pastures where the sheep graze. The cheese is well-balanced, not overly pungent, making it an ideal choice for both novice cheese eaters and connoisseurs alike.
AWARDS
World Championship Cheese Contest - Best of Class
2024
AWARDS
International Cheese Awards - Gold
2024
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