Jean-Francois Nouqueret keeps 160 Basco Béarnaise sheep above Lescun, a tiny village 900ms up in the Pyrenees. Between December and June he makes about 30 wheels of cheese a week, heating the milk over a simple gas burner. His octogenarian father still looks after the land and his mother sells the cheese from their one point of sale - apart from us - her front door
Unpateurised sheep's milk from Lescun, Béarn.
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