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Briquette de Brebis

The Briquette de Brebis is produced in the Averyon region from the same milk that is used to make the Roquefort and the Pérail. This is a creamy cheese with a delicious, nutty taste. The cheese is matured for three weeks in a humid cellar. Production starts in February and continues till the autumn.

  • Made from pasteurized sheep's milk
  • Country of origin: France
  • Region: Averyon
  • Type: soft
  • Texture: creamy
  • Rind: natural
  • Colour: white
  • Flavour: nutty
  • Aroma: nutty
  • Vegetarian: no

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