Urdina Sheep “Fromagerie de Agour”

Rich and creamy beneath a rustic rind, with the natural sweetness of sheep’s milk and a measured blue bite.

Urdina Sheep is a Basque blue from Maison Agour, made from pasteurised ewe’s milk. It looks firm and rugged from the outside, but the centre is surprisingly creamy and refined.

Origin: Pyrénées-Atlantiques, France
Milk: Pasteurised ewe’s milk
Style: Blue
Texture: Firm-looking rind, creamy interior
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Young Urdina shows gentle acidity and sheep’s-milk sweetness. With age, the blue grows more assertive and earthy while the paste remains velvety.

Serve at room temperature with pears, walnuts or dark bread.

Sauternes, fortified wines and other sweet “stickies” are excellent matches.

Fruit and floral sweetness soften the salty blue spice, while something crisp keeps the pairing balanced.

Fig, Almond & Pomegranate Paste · Honeycomb · Tasmanian Quince Paste

Bleu de Brebis – Laqueuille
For another ewe’s-milk blue with a different French regional profile.

Bleu des Causses
For a cow’s-milk blue with more classic cave-aged spice.

Maison Agour was built around a network of Basque shepherds and remains strongly tied to the sheep-dairy traditions of the region.

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