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