I do love using my girolle cheese twirler with the delicious French sheep milk Brebis; such gorgeous fluffy curls. You can sometimes find these curls fir sake at fromageries in French markets. This cheese is from the French Basque Country and is Ossau-Iraty- Petit Brebis Agour from the Pyrenees – one of only two sheep-milk cheeses granted AOC status (the other being Roquefort.) Though the cheeses have many names, the styles of production are simple, traditional, and nearly identical on either side of the border.
Transhumance is a defining way of life for Basque shepherds. Between May and September, shepherds follow their herds on horseback up the mountain. While the sheep graze on fresh alpine grasses, the shepherds live in small stone huts called “cayolars.” The shepherds milk the sheep and make cheese while living in the mountain cayolars. International demand for Ossau Iraty has flooded the market with industrial versions of this cheese, typically made with milk from a cooperative of farmers as opposed to being farmstead, and made during the winter months when the sheep are eating hay. #girolle #girollecheese #girollecheesecutter #girollecheesetwirler #petitbrebisagour #petitbrebis #cookingonthebay #cookinginmybaysidekitchen #cheese #calendarcheese