Rich, nutty, salty and robust, P’tit Basque is like Gruyere on steroids to me. Redolent of toasted hazelnuts, roasted cauliflower and Alpine meadows this one of the most consistently brilliant, and easily accesable world’s gems of cheesemaking.
Petit Basque has a rich, buttery yellow color in the paste and a basket weave wax or plastic exterior. The cheese is made from curds from uncooked, pasteurized ewe’s milk.
The flavor is mildly “sheepy,” nutty and somewhat fruity. I love it with stone fruit. For instance peaches, apricots or even cherries. It’s amazing served on some French bread with ham and tomato or on a cheese board with cured meats, olives and pate’.
I am especialy fond of a 2 year Beajolais Village, Merlot and Viogner with this one!
Things i love and other things.