Fromagerie PARDOU
64440 Laruns
Tél. 05 59 82 60 77
Taste, first and foremost.
Category : Goat’s milk
Fabrication: Uncooked and pressed cheese
Raw material: Unpasteurized milk
Ripening: 3 months minimum
Finishing: Natural rind
Fat contentUnknown
Average weight: 2 kg to 2.5 kg
Average dimensions: Diametre : 180 mm, Height : 80 mm
Selling unit:Pack containing 1 or 3 cheeses
Temperature of conservation between + 8° and 12° C.
Character and delicacy !
With its character, the delicacy of its taste, its white, soft and smooth consistency and how the flavour lasts, it will appeal to numerous cheese lovers.
Its making takes place over several months from February to September.
This cheese is left to ripen on boards made of fir wood, in the underground cellars located in our mountain tunnel, in the heart of the Ossau Valley.
A great value in your range of traditional farmer cheeses.
Raw goat’s milk cheese
MOUNTAIN PARDOU
The goat tomme cheese - which has an average weight of 2.5 kg - is made in the mountains according to the traditional method perfected in the Béarn.
Fromagerie PARDOU
64440 Laruns
Tél. 0033 559 82 60 77
Matured in a mountain tunnel in the Ossau Valley.
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OSSAU-IRATY
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