Esbareich
Esbareich is a pressed uncooked sheep's milk cheese from the Barousse valley in the Hautes-Pyrénées. Dry-aged two to six months in a cool cellar, it tastes fruity and nutty under a smooth, pale natural rind.
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Key Facts
| Country of Origin | France |
| Specific Origin | Barousse, Hautes-Pyrénées, France |
| Milk Type | Sheep's milk |
| Fat Content | 30.50% |
| Rind | Natural |
| Texture | Semi-hard |
| Flavor | Fruity, nutty |
| Aroma | Strong |
| Colors | Pale yellow |
| Forms | Small wheel with very convex sides, 3.5 to 6 kg (7.7 to 13 lb) |
| Age | 2 to 6 months |
| Alternative Spellings | L'Esbareich |
What is Esbareich Cheese?
Esbareich comes from Barousse, in the Hautes-Pyrénées. It takes its name from the village of Esbareich, and the cheese is thought to go back to the 17th century.
It is made from sheep's milk, with a pressed uncooked paste and a smooth natural rind of light color. Fat content runs from 30 to 45 percent. Each cheese is a small wheel with a strongly convex side, weighing between 3.5 and 6 kilograms (7.7 to 13 pounds).
Aging is dry, two to six months in a cool cellar, with the wheels moistened with salted water. At four months the skin thickens and turns yellowish.
The flavor is fruity and nutty. A red Madiran is the recommended wine. Esbareich is sold all year, but the wheels are at their best during the transhumance season, in summer and autumn.