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Bleu de Basque

Bleu de Basque is a modern French blue cheese made from sheep's milk.

The milk is "thermalized" but not pasteurized, then coagulated with calf rennet.

Two sizes of wheels are made, 11 pounds and 4 pounds (5 kg and 1.8 kg.) The 11 pound sizes are about 12 inches wide x 2.7 inches tall (30 cm x 7 cm.)

It is usually aged for a minimum of 65 days, up to 90 days.

The cheese is semi-firm, slightly crumbly, and is milder and less salty than other blue cheeses. It has bluish-grey veins, and a rind.

It is made in Macaye, in the Pyrénées (on the border between France and Spain.) The cheese makers formed a cooperative in the 1980s called Berria; the cheeses from the cooperative are now sold under the brand name of Onetik. Onetik created the Bleu de Basque cheese around 2001.

Cooking Tips

To serve, unwrap any plastic around it, and bring to room temperature. Drops of fat will "weep" on the surface: this is because sheep's milk is higher in fat than cow's milk.


1 cup, crumbled = 1/4 pound = 115g

See also:

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Oulton, Randal. "Bleu de Basque." CooksInfo.com. Published 09 February 2004; revised 19 May 2007. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/bleu-de-basque>.

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