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Cheese Culture

Agour Petit

Agour Petit

Cheese Type

It is often said that the Basques are stubborn, proud of their country and their traditions. This is true for the handful of women and men who decided several years ago to create Fromagerie Agour in Helette, a picturesque village in the heart of dairy region in the Pyrénées. They use traditional shepherding and agricultural practices and are committed to quality.

These very small wheels of sheep milk cheese are aged for a minimum of three months and the flavour will continue to develop with further maturation.

The texture is smooth but creamy in the mouth. The sweetness of the sheep milk develops into a nuttiness in the final cheese.

Please contact one of our friendly sales representatives to enquire about our cheeses.

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