A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery. Pale yellow in color, the Cheese has a firm, semi-hard texture that is covered by a thick, naturally rough rind that may be gray, ivory, tan, or dark brown in color. The cheese is rich with the sweet flavor of caramelized sugar after it has been aged for 6 to 8 months.

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