Specialty Cheeses

Arpea de Brebis hails from the Basque area in the Aquitaine region of France, near the Spanish border. Made from pasteurized sheep’s milk, this semi-firm cheese is remarkably fresh and grassy, with a creamy paste and sandy washed-rind. Although Basque cider may be more difficult to come by in the United States, any dry, crisp cider or funky Belgian geuze would be a refreshing accompaniment.