We travel to the Pyrénées region of France each year to walk the caves and taste with Christian Pardou, whose family has been aging cheeses of the region for five generations. This farmhouse sheep's milk cheese from the Vallée D'Ossau Iraty is made using the milk of the traditional breed of sheep: brebis béarnaise. Brebis Pardou has a wonderful smooth and supple texture, with flavors and aromas of herbs, nuts, and sweet cream. Heavenly when served with black cherry preserve.
Photo by Suzie Yates