The production of cheese from a milk mixture is an ancestral tradition. In the southwest of France, farmers owned mixed herds of ewes, goats and cows. After lactation, the milks were mixed, which enabled the use of all raw materials and ensured a smooth transition between the production of one cheese and another. The Cheeses are produced in the heart of the Pyrenees. The combination of milk from ewes, goats and cows creates an interesting compromise for the palates of enthusiasts. These products are aged in a traditional cellar, and turned and rubbed by hand, as they were in dairies in the 19th century. Matured for 8-10 weeks