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