keyboard_arrow_left
keyboard_arrow_right
P'tit Basque
€19.95
Tax included
The P'tit Basque is a pure ewe's milk cheese which offers a great finesse of taste and a delicate character.
Under its rind lies a supple paste with balanced, sweet and fruity flavors.
Tips from the cheese maker
*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker
-
Refrigerated transport between 0 and 4 degrees
-
Free shipping from 60€ in France and from 120€ in Belgium and Spain
-
Delivery in 24h - 48h
-
Competitive price!
-
Recyclable packaging!
Data sheet
- Milk
- pasteurized whole milk
- TEXTURE
- Soft
- PROVENANCE
- Pays Basque
- INTENSITY
- Fruity
Related Products
Made entirely from raw sheep's milk in the heart of the Causses, Roquefort remains the best known and most famous "blue" cheese in the world.
Cheese made from raw sheep's milk.
Corsican ewe's milk cheese matured with chestnut beer.
The Casanu is a tender and creamy cheese, delicately raised by the beer.
The Cavalier du Larzac is a cheese made from thermised sheep's milk.
With a soft and melting texture and a fresh and acidulous taste.
Out of stock
With its delicate spiciness, its soft and supple paste, the Espelette chilli pepper pure ewe's milk tomme is the perfect accompaniment to an aperitif, for your salad or on your tray.
Cheese made from pasteurised sheep's milk.
Genuine Greek feta cheese.
Cheese made from pasteurised sheep's milk
The Haut-Barry ewe's milk tomme is a cheese which, thanks to its long maturing period, will offer you powerful notes of flowers, cellar and dried fruits.
Pecorino Romano can be eaten as is, but it is also ideal for enhancing a pasta, pizza or salad recipe.
The Marotte is a small tomme with a strong taste, matured in a natural cellar.
It is a cheese made from thermised milk.
The Roquefort Ladybird made with sheep's milk is creamy and powerful.
With its "guaranteed Roquefort" and protected designation of origin labels since 1926.
The round of ewe butterfly is a cheese with whole milk of ewe.
It is a cheese of character, thanks to its long maturation in cellars.
To the nose the rondin brebis offers a light smell of straw and stable.
An authentic taste which will seduce the amateurs of products of the soil.
Out of stock
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
It is made in a copper cauldron and matured in a cold cellar, giving it a longer shelf life and a taste of yesteryear and the land.
Cheese made from sheep's milk.
This ewe's milk tomme produced in the North East of Corsica is a little nugget!
Its very supple and soft paste will melt in your mouth and the little touch of caramel rubbed on its rind during its maturation will finish by enchanting you!
The tomette de brebis is a whole milk cheese with an uncooked pressed paste, with a washed rind made from thermised sheep's milk; with the natural colouring "rocou" and matured in a natural cellar with four levels under the ground, which gives it a "unique" taste and flowery crust.
