Brique pur brebis 法國巴斯克綿羊半硬質乳酪

口感層次：長方形，乳酪內芯顏色為象牙白，質地光滑柔軟，偶爾有孔或縫隙。口感Q彈，溫和絲滑，入口有飽滿的鹹奶油味，帶有蘋果般清爽的果香氣，榛果的味道，綿羊奶特有的後味釋放花香氣，綿長的礦物氣息和焦糖甜香。

賞味方式：適合早餐、開胃菜或下午茶點心食用，簡單搭配長棍麵包、蘇打餅乾、沙拉、水果(蘋果、西洋梨、無花果)、燻肉、馬鈴薯就很美味。延展性佳，適合入菜料理如沙拉、三明治、漢堡、塔(tarts)或鹹肉派等料理。當地傳統的吃法為搭配黑櫻桃果醬(itxassou)平衡乳酪刺激的口感。適合搭配夏多內chardonnay、氣泡白葡萄酒sparkling white或中等酒體果香氣的紅葡萄酒。

保存方法：請低溫2°C ~6°C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

This is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black-faced or red-faced Manech ewes (adult female sheep is referred to as a ewe) herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of cheese. Cheese making in the Pyrenees region has been following a tradition that has remained unchanged for the last 4000 years. It requires the cheese to be pulp pressed but not cooked and slowly matured for a period of three to six months. Etorki has a rusty, bumpy rind because of the molds formed during pressing. The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk. Pair with chardonnay, riojas or traditional, sparkling white wines.