Though Bleu de Basques Brebis is undeniably a French cheese (just look at its name), the fact that it’s made with sheep’s milk gives a hint as to which part of the country it’s produced. The Pyrenees mountain range covers both France and Spain, so it’s no surprise that a part of France so close to Spain would make a cheese using Spain’s favorite cheese-making milk.
Unlike the Bleu d’Auvergne I snacked on earlier this week, Bleu de Basques Brebis isn’t overwhelmingly creamy. While the yellowish-white paste is certainly smooth, the large pockets of blue veining give the cheese a bit of a crunch as well. It also retains some of the oiliness expected from a sheep’s-milk cheese, so Bleu de Basques Brebis is a cheese that suits a certain mood. If you just want a creamy comfort cheese, this shouldn’t be your pick, but if you’re looking for a cheese that offers an interesting contrast of textures and flavors, Bleu de Basques Brebis would be a good choice. Serve with Sauternes or Port, as suggested by Artisanal.
Note: This is one of the last cheeses I purchase at Premier Cheese Market. Sadly, Ken and Amy are closing the shop after three and a half years, and the last day of business will be this Sunday, Dec. 6. If you’re in the Twin Cities area, please visit one more time to support our friends in cheese! Best of luck on your new endeavors, Ken and Amy.
December 3, 2009 at 11:54 am
Gorgeous! I love blue cheeses, love Bleu d’Auvergne and here is one I know less about. Sounds so wonderful!
December 3, 2009 at 4:25 pm
What a bummer that it’s closing! I remember reading about it in a magazine once (either the NWA inflight magazine or something food-related I’m sure)and always wanted to go when home visiting my parents, but never seemed to make it. Have you ever tried Bleu D’achel? It’s my absolute favorite.
December 3, 2009 at 4:46 pm
Yes, it’s very sad. We do have some other great cheese shops in town, though, so let me know if you want other recommendations.
I haven’t tried Bleu D’achel, but, of course, am intrigued! I’ll poke around for it here.
December 6, 2009 at 3:49 am
This Cheese goes very well with Iroulegy, the red wine they produce in the Basque country close to Biarritz, i.e. in the French part of the Basque country
January 6, 2010 at 3:17 am
This is a definite favorite! I have a few recipes using them!