Petit Agour is a fine example of rustic, centuries old cheese-making at its absolute best. From the Basque country of France, Petit Agour is made of hearty milk from only a 100 or so sheep.

Small wheels, weighing in at a pound or two, are rubbed with dry pimenton to protect the interior of the cheese.  The spice doesn’t affect the flavor of the cheese but lends a gorgeous, rusty hue to the natural rind – a feast for the eyes.  The semi-firm paste is sharp, deep and earthy with notes of butter and toasted nuts.

An ever-pleasing table cheese, Petit Agour can be enjoyed on its own, or paired with a spicy coppa, Burgundy, and tart black cherries. Grate lightly over roasted carrots and penne pasta and serve alongside a braised lamb shank for a sumptuous, rich, and hearty dish reminiscent of Petit Agour’s homeland.