Etorki is a Basque-style sheep's milk cheese. The milk is sourced from flocks local shepherds and dairy farmers, with the native, local, black- or red-faced Manech ewes. It takes a total of six gallons of milk to produce just one wheel of Etorki.
To produce this French gourmet cheese, the curds are pressed, but not cooked. After unmolding, cheeses are placed in a brine solution for 2 hours before being dried and dry salted several times during the first week.
Cheeses produced at the factory are then vacuum-packed and matured at a low temperature (39 degrees F) in order to produce a slow maturation for a period of 3-6 months.
Etorki is smooth, supple and velvety. The cheese has a light golden colore with an occasional hole. The aroma of the cheese is earthy and sweet and it tastes rich and sweet with notes of hazelnut and caramel.
Ingredients:pasteurized sheep's milk, cheese cultures, salt, animal rennet, egg white lysozyme (preservative), natamycin (rind preservative).