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.
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, artisan |
| 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.
How Does Esbareich Cheese Compare?
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