Pascal Beillevaire: Mille Trous d’Ariege

A mix of cow’s and goat’s milk in the Ariege tradition. This cheese has a lovely brown, regularly brushed rind and a supple, pale yellow paste punctuated by a multitude of  small holes or “trous,” from which it draws its name.  Fresh and earthy, its mellow, buttery flavor finishes with a gentle tanginess.