Petit Agour Sheep Cheese is a delightful artisan cheese crafted in the Basque region of France by Fromagerie Agour. Made from pasteurized sheep's milk, this cheese is celebrated for its smooth, creamy texture and rich, nutty flavor. Aged for a minimum of 3 months, Petit Agour offers a perfect balance of sweetness and subtle complexity, making it a versatile addition to any cheese board or culinary creation.
Features
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Brand: Agour
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Type: Sheep's Milk Cheese
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Milk Source: Pasteurized sheep's milk
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Aging: Minimum 3 months
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Origin: Basque Country, France
Taste Profile Petit Agour Sheep Cheese boasts a sweet, creamy flavor with floral and nutty undertones, characteristic of traditional sheep's milk cheeses. The texture is firm yet buttery, offering a pleasant mouthfeel without being overly sharp or pungent. The bright orange rind, often adorned with a coat of white mold, can be brushed off before consumption to reveal the cheese's pristine interior.
Ingredients
- Pasteurized sheep's milk
- Salt
- Rennet
Nutritional Information (per 100 g)
- Energy: 450 kcal
- Fat: 38 g (saturated: 28 g)
- Carbohydrates: 2 g (sugars: 0 g)
- Protein: 25 g
- Salt: 1.7 g
Culinary Applications
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Cheese Boards: A standout addition to any gourmet cheese board.
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Pairings: Pairs beautifully with cherry spreads, fresh fruits, and nuts.
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Cooking: Ideal for grating over roasted vegetables or incorporating into salads.
Pairings Pairs wonderfully with crusty baguettes, figs, and grapes. Complements well with a variety of wines, particularly white wines like Chardonnay and Sauvignon Blanc, as well as light, fruity reds like Pinot Noir. Also pairs nicely with honey, preserves, and charcuterie.
Storage Instructions Store in the refrigerator between +4°C and +8°C. Once opened, keep the cheese wrapped in wax paper or cheese paper and placed in an airtight container to maintain freshness. Petit Agour can be stored for up to 1 month when cut and up to 2 or 3 months when whole.
Purchase Options Available in 1.7 lb wheels, suitable for gourmet markets, high-end restaurants, and culinary professionals.
