A scrumptious cheese that manages to balance simplicity and complexity in one delicious bite. Made in the French Pyrenees mountain range by cheesemaker Gabriel Bechalet from fresh cow’s and sheep’s milk.
The young wheels are sent to affineur Herve Mons, who coddles this cheese into a dense, creamy, semi-firm state with a velvety, orange washed-rind. The flavor of Gabietou starts out lightly buttery and sweet, but as it warms on the tongue the nutty, smoky, gamey flavors of the sheep’s milk slowly unfurl in a long, complex finish. This is a cheese we could eat every day for every meal, but it pairs particularly well with robust red wine from Burgundy or Bordeaux. A show-stopper that is equally at home on a sandwich or the cheese plate.