My Account

Ekiola Ardi Gasna Fermier French Farmstead sheep Milk Cheese

$30.95
lb
Close
Subtotal -
Shipping Details

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

Email Email
Details Arrow down

Description

This classic Basque Ardi Gasna ("sheep cheese" in Basque) comes from a small farm where the cheese is both made and aged. Discovered on a trip to the region in 2010, this is exactly the kind of cheese we were hoping to find - made with raw milk and evincing excellent flavor. A true fermier (farmstead) cheese from the region - very rare.

The cheese has a firm texture with bright, rich flavors of sheep milk and hay.


More Information Arrow down
Region Pyrénées-Atlantiques
Country of Origin France
Cheese Type Firm
Type of Milk Sheep
Flavor Profile Medium-strong
Rennet Type Animal
Care & Use Arrow down

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).

Enjoy!

Reviews Arrow down

Add your review Ekiola Ardi Gasna Fermier French Farmstead sheep Milk Cheese

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