Briquette de Brebis is a soft French cheese of
sheep's milk, produced in the
Aveyron region. The milk used is from the same sources used to produce the more famous
Roquefort and
PĂ©rail.
After seasonal production from February through autumn, the curds are matured for three weeks in humid cellars, which results in lovely nutty flavours.
research source: cheese.com, mirko