Kaikou is a slightly salty hard cheese produced in the heart of the Basque region. Produced with pure sheep's milk and aged for a minimum of six months, Kaikou's texture is firm, crumbly with a distinctive etched ripple appearance on its golden brown rind.
It has the piquant flavour of sheep's milk with strong hints of olive oil and aroma of wild herbs and summer grassland. Pair the cheese with cherry preserves, quince paste or cube/grate it over salads. A sweet white wine such as Jurancon, would do full justice to the full bodied flavours of Kaikou.