Luscious and silky enough for brie-lovers, sheepy and full-flavored enough for the most adventurous palate, its bright orange rind refuses to be ignored, but its delicate sweetness balances the buttery intensity with aplomb. Made in Lyon, France, of pure pasteurized sheep milk—richer and creamier than cow’s milk—Brebirousse (literally: red sheep) is everything we could want in a cheese.

​Origin:  France
Milk:  Sheep   Rennet Type:  Animal   Age:  1 mo
Look: The rind has an orange rind from crushed Annato seed
Feel: Creamy and soft
Smell: A pleasant, buttery aroma
Taste: savory, creamy, nutty and complex
Pairs well with: Pinot Noir, Ciders, Farmhouse Ales
Tastes good with:  Medjool dates, Saucisson Sec, Quince Paste
Recipe: Grilled Cheese Sandwiches with Fig Ketchup