User:Joshualrsn16/sandbox

P’tit Basque is made by using traditional methods that shepherds and farmers used over 100 years ago. The cheese is made from pure sheep's milk that farmers set aside when milking ther ewes. It is then pasteurized

In France’s Basque region restaurants regularly serve sheep’s milk cheese with black cherry preserves, an attractive comparison of salty and sweet with more diverse flavors of earthy, nutty, and fruity. It's great on many types of thinly cut breads and accompanied by Bayonne ham and a pinch of Espelette pepper, if you need some light eats for your aperitif platters, sandwiches, etc this cheese is perfect for the job. If you want to enjoy P’tit Basque with a nice red wine. Beaujolais, Merlot, and Viognier are the ones for the occasion.