Made in Helette, in the Basque region of the Pyrenees and is said to be one of the first cheese recipes ever made dating back around 3,000 years. The recipe unifies the farming traditions of the Basques and Bearnais, conjoining their milks and production techniques to give a silken textured, long aged, hard cheese with toffee flavours.
Made with thermised sheep's milk and animal rennet in the Pyrénées-Atlantiques, France.
