Fromage Blanc de Brebis

Tasting Notes of the Curator

Imagine a spoonful of pure silk: bright, softly lactic, with a tender citric lift and a round, buttery finish. This fromage blanc, born of ewe’s milk, delivers more richness and depth than its cow or goat counterparts, thanks to the naturally high fat and protein found in sheep’s milk. Its texture is pillowy, its flavor—fresh and subtly earthy—unfolds delicately across the palate.

Pairings & Suggestions

At the table: Stir in honey and dust with berries for a sunrise serenade.

In the kitchen: Blend into pastries, fold into creamy soups, or swirl into chilled dips—this cheese elevates with gentle elegance.

With partners: Pair with fruits like figs or apples, or enliven with fragrant herbs for a light entrée.

The Shepherd’s Dawn

In the folds of pastoral France, where flocks of ewes wander among wildflowers and mountain herbs, shepherds have long transformed fresh milk into a simple yet soulful delicacy: fromage blanc. Unlike ripened cheeses that rely on time and rind, Fromage Blanc de Brebis is celebrated for its immediacy—the taste of milk at its purest, captured within hours of milking. This tradition speaks to an ancient rhythm of life: milk drawn at dawn, gently cultured by hand, and shared at table before the day has barely begun. It is not just cheese but a living echo of shepherd culture, a reminder that sometimes the truest luxury is found in simplicity itself.

Storage Instructions

Refrigerate between 0–4 °C. Its freshness should be savored within two weeks—though every bite remains graceful beyond that, as its gentle tang deepens with subtle maturity