This deliciously mature, sliceable sheep’s cheese is crafted from pasteurized Lacaune sheep’s milk, sourced from the Rispens family farm in Morra, Friesland. Aged naturally for 6 months, it develops a rich, nutty, and beautifully spiced flavor.

The Lacaune sheep, famous for producing the milk used in Roquefort, yields only 1.5 liters of milk per day, but its milk is exceptionally rich and flavorful. Aged in traditional natural cellars without refrigeration, this cheese’s taste becomes wonderfully refined and complex.