Endrina, baskischer Schafskäse

Endrina, Basque sheep's milk cheese

The little Tommette called Endrina comes from a farming co-operative in the heart of the Aspe Valley in the French Pyrenees, which has set itself the task of farming in a purely organic and natural way. According to time-honoured tradition, the flocks of sheep graze at high altitude on high pastures from June to September.

metier_2

The finished cheese wheel made from raw sheep's milk is then marinated in Patxran marc for three weeks. Patxran is a typical aniseed and fenugreek liqueur from the Basque Country, which gives the cheese a very special, complex, fruity-sweet flavour and a beautifully soft and smooth texture.

 

Back to Selection