Fondant de Brebis
Made in the Monts de Lacaune in the Tarn, southern France, from the raw milk of Lacaune ewes, the same breed whose milk goes into Roquefort. Two months of affinage give Fondant de Brebis a caramelised rind and a paste that turns supple and wonderfully creamy as it ripens. True to its name, it practically melts in the mouth.
Tasting notes
Mild and well balanced, with clear sweet, nutty sheep's milk notes and a fresh aroma. Riper, it becomes richer, softer and more spreadable.
Cheese facts
- Milk: Ewe's milk (Lacaune), unpasteurised
- Region: Monts de Lacaune, Tarn, France
- Style: Semi-soft, caramelised rind, aged 2 months
- Sizes: 150g, 250g or 500g, cut to order
How to enjoy it
Serve at room temperature so it's at its creamiest. Spread it on fresh baguette with black cherry or fig jam, and pour a glass of southern French white or a light red.
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We cut your cheese to order and send it by tracked courier, packed with ice blocks.
Deliveries go out Wednesday to Friday, and you choose your delivery date at checkout. £5.95 delivery, or free on orders over £99. You can add a free gift message at checkout too.
Need a specific cheese or a particular day? Call the shop on 01565 751697 or email vincent@cheeseyard.com and we'll help.
