Napoleon

Nutty, fruity and gently sweet, with the depth of a mature Pyrenean sheep’s-milk cheese.

Napoleon is made by Fromagerie Mont-Royal and matured for at least 10 months. The paste is firm but yielding, with roasted almond, fruit and savoury notes that build through a long finish.

Origin: French Pyrénées
Milk: Pasteurised ewe’s milk
Style: Mature semi-hard sheep’s-milk cheese
Texture: Firm, slightly crumbly and lightly crystalline
Intensity: Medium to strong
Rennet: Animal rennet
Age: Minimum 10 months
Shelf life: Around 7–10 days once cut

Roasted almond, gentle fruit, savoury depth and natural sheep’s-milk sweetness come together in a long, creamy finish.

Serve in small wedges with bread, walnuts, figs or charcuterie.

Pinot Noir, dry rosé or 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 classic Basque-Pyrenean profile.

Lou Petiot
For a younger, softer and more approachable version of the style.

The cheese takes its name from the nearby mountain profile nicknamed “Napoleon’s Nose”.

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