piece of tasty basque brebis fume smoked sheep cheese produced in south-western france, northern basque country on local farmers

aged ancient aoc basque country blue cheese crust dairy dry esquirrou farm fermentation fermented flora food france french fume gastronomy gourmet irati iraty forest market milk mold moldy northern organic ossauiraty portion pressing product pyrenees raw region ripened sheep smoked terroir tomme tradition traditional uncooked vegetarian