100% pure sheep's milk cheese produced in France's Basque region in the Pyrenees Mountains, the region that spans the border between France and Spain, traditionally, it was handmade by shepherds from left over curds set aside from milking their ewes. Even today Petit Basque is made using the same methods applied by the local shepherds. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate favor. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavor with a nutty finish.
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