Buttery yellow, with a decorative rind (don’t eat it!) clearly made to resemble a Spanish Manchego, this cheese has a very pleasant appearance. It is a newish cheese (1997) from France, made with pasteurized sheep milk.

The aroma is distinctly nutty. It resembles a young Manchego- in fact, the cheese resembles a young manchego in all regards, p’tit basque being the ultra-rich comfort food younger cousin. The texture is incredibly buttery and rich. Though unsubtle in this regard, it is incredibly inviting to eat more and more.

The flavor is every bit as rich as the texture. Whereas manchegos are described as having nutty undertones, the buttery and nutty flavors in p’tit basque are incredibly bold. It’s overwhelming, in the best possible way.

All in all, this cheese is absolutely worth trying, particularly if you are in the mood for a warm, thoroughly comforting experience.