Editorial Review:

Product Description:
The local shepherds have made ewes milk cheeses in the French Pyrenees for 4,000 years. Etorki is similar to these traditional cheeses of the region, but is more supple and close textured. The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July (when the ewes are impregnated again). From June to September, the flocks transhumance to high pastures to allow the lowlands to regenerate. Etorki is aged from 3-6 months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey. After a two-hour brine bath, it is rubbed with salt and later in brine soaked cloths. Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness and a creamy texture. This is a lovely cheese in the summer for a buffet or picnic with apples and pears, in salads, or with raw veggies and olives.

---

---

Rating: - Creamy cheese
I bought this cheese hoping that it would please my aunt and it did.This cheese has a mild yet pleasing taste that is creamy and satisfying.This is now a favorite of ours.