he Basque country has been the symbol of the crossroads of Europe for thousands of years, and this cheese is exclusively made with sheep‘s milk from Labour and historically rich Navarre. The ripening gives it a typical and delicious flavour while maintaining a lovely creamy texture. The marked and long finish is reminiscent of hazelnuts. Ripening: 8 months
 
The cheesemakers named Secret de Compostelle after an old passage between the Spanish and French Basque regions where pilgrims moved freely trading recipes and information. Many say that this cheese is made with Spanish milk, but Agour actually uses milk from farms near the creamery though they may sometimes source from Spanish farms to meet quantity goals.