Lou Petiot "Affineur Pardou"

Buttery, nutty and gently sweet — a small-format Pyrenean sheep’s-milk cheese that is easy to love.

Lou Petiot is made and matured by Fromagerie Pardou in the Vallée d’Ossau. Made from 100% sheep’s milk, it delivers the richness of a larger Basque-Pyrenean cheese in a more compact format.

Origin: French Pyrénées
Milk: Pasteurised ewe’s milk
Style: Semi-hard mountain cheese
Texture: Smooth, supple and slightly creamy
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Soft nuttiness, butter and natural sheep’s-milk sweetness make this one of the more approachable mountain cheeses in the range.

Serve in slices, or shave into fine rosettes with a Girolle-style cutter.

Jurançon Sec, dry rosé, Pinot Noir or a full-bodied Chardonnay all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Ossau-Iraty Grand Affinage – Agour
For a more mature, concentrated Pyrenean sheep’s-milk cheese.

Napoleon
For another smooth, nutty ewe’s-milk mountain cheese.

The smaller wheel gives Lou Petiot a slightly different ratio of rind to paste and makes it a particularly practical introduction to Pyrenean sheep’s-milk cheese.

Ingredients: Pasteurised ewe’s milk, salt, cultures, animal rennet.