My Account

Taste of the Pyrenees: Brebis du Haut-Bearn and Black Cherry Jam

Subtotal -
Shipping Details

To keep this perishable product at its best, expedited shipping is required

Email Email
Details Arrow down


Enjoy a traditional pairing from the south of France! We pair a half-pound of Brebis du Haut-Bearn with a jar of black cherry preserves - a classic combination in the Pyrenees.

We discovered Brebis du Haut-Bearn on a trip to the region. Made with raw sheep's milk, it is one of the best representations of this style of cheese we have found. Aged for seven months, it offers a firm texture with flavors of herbs and hay, and a little zip on the finish.

The preserves are made with whole black cherries, cooked gently with just a touch of sugar so the flavor of the fruit really comes through. For many people, the combination of sheep's milk cheese and black cherries is a revelation!
More Information Arrow down
Region Pyrénées-Atlantiques
Country of Origin France
Cheese Type Firm
Type of Milk Sheep
Flavor Profile Medium
Rennet Type Animal
Type of Fruit Cherry
Care & Use Arrow down

Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


Reviews Arrow down

Add your review Taste of the Pyrenees: Brebis du Haut-Bearn and Black Cherry Jam

Your Rating
Please select one of each of the ratings above.