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Local shepherds have made ewe's milk cheeses in the French Pyrenees for 4,000 years. Etorki is a modern cheese dating from the late ‘70s, similar to traditional Basque country cheeses, but it is more supple and close textured. Etorki takes its name from the Basque word for "origin," or "source." The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July (when the ewes are impregnated again). From June to September, the flock's transhumance to high pastures to allow the lowlands to regenerate. Etorki is aged from three to six months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey. After a two-hour brine bath, it is rubbed with salt and later in brine soaked cloths. Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness and a creamy texture. This is a lovely cheese in the summer for a buffet or picnic with apples and pears, in salads, or with raw veggies and olives.
Made from pasteurized sheep's milk.
Photo depicts whole 10 lb. form of cheese.
We cut and wrap this item by hand.