Petit Agour is a Basque sheep's milk cheese from Southwest of France and has been named twice Gold Medal Winner at the Paris Salon de L'Agriculture. The milk comes from sheep native to the Pyrenees Mountains, which is only collected seasonally.
It has a firm but buttery texture, and a flavor that is nutty and blossoming, full of the flavors of the pureness from these mountains. This particular Petit Agour is matured for at least 3 months to develop a complex flavor, and a harder texture. The rind can be very sticky. Petit Agour is also sweet, spicy and exuberant in flavor. You really must try this little gem.
Serve this French cheese cut in thin curls, or into wedges. You can shave into a salad or quiche for a great addition. Treat yourself and add a glass of pinot; you will understand its acclaim.
This small cheese is approximately 1.5 pounds.
Ingredients:sheep's milk, salt, animal rennet, lactic starters.