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Cheese Details

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	Ardigasna fermier The traditional "Fermier” cheese is made with raw ewe’s milk in Nive Valley of the Pyrenees. Its name means "sheep's cheese" in Basque, and the cheese remained unchanged for centuries. Usually matured for at least 4 months, the cheese is uncooked and pressed making it semi-hard. When more mature hints of chestnut develop and Ardi Gasna presents with a natural, crusty, yellow rind with a grey mould. Cheeses made in the spring and summer months are undoubtedly the best as the milk is enriched by the spring mountain grasses on which the sheep are grazed. An excellent cheese to serve on a cheese board, sure to be greatly appreciated. Ardi Gasna tastes well with a salad and can be eaten as a desert with " griottes” jam.
	Price per 100g £2.62
	Type Hard Country France Region The Western Pyrenees Milk Ewe's Milk Size 27cm diameter, 8-9 cm high Weight 4kg Raw milk: Yes Code 210502

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The Western Pyrenees

Ewe's milk

The Western Pyrenées
The mountain areas of the Pyrenées stretch from the Atlantic Ocean in the west right across to the Mediterranean in the east and form a natural border between France and Spain. Instead of pastures laid out like table cloths across high mountain-top plateaux, the Western Pyrenées have smoother, albeit steep, hillside grazing areas. Sheep rather than cows are therefore farmed in this region.

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