A semi-hard cheese produced in the french city of Toulouse, Aubisque Pyrenees is made of a mixture of cow's and sheep's milk, the proportions of which vary according to season, availability, and quality. The flavour is ordinarily mild, and milder with a higher measure of cow's milk. Maturation of Aubisque Pyrenees is a minimum of two months. The cheese is produced by Xavier Bourgon of 6 Place Victor-Hugo, 31100 Toulouse, France.

research source: cheese.com

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