Etorki cheese is a sheep’s milk cheese from the Basque region in France is cured in rock-salt and water. This unpasteurized cheese is young, but quite flavourful. Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to eight months.
Comparable Cheese: Ossau-Iraty, Aged Etorki

  • Rind: Natural
  • Vegetarian: No
  • Type: Hard
  • Paring: Chardonnay