Brebis Pardou is a semi-firm pressed (but not cooked) sheep’s milk cheese made in Vallée d’Ossau, Béarn, Aquitaine in France.
Pardou is the name of the company that makes it.
The milk comes from the local breed of sheep called “béarnaise” and it is made from raw, whole milk.
To make Brebis Pardou, the temperature of the milk is raised to a range of 82 F to 86 F (28 to 30 C), and kept there for 30 to 60 minutes while it curdles. The curd is cut, then the temperature raised further to 100 F to 104 F (38 to 40 C), and let stand for 30 minutes.
The curd is then gathered, and put in cylinder-shaped moulds and pressed.
The cheeses are then salted, and aged on pine planks 9 to 12 months. The company has an old railway tunnel in a mountain where it ages the cheeses. A natural brown crust forms on the cheese.
The cheeses are made in sizes ranging from 8 to 12 inches (20 to 30 cm) wide and 3 to 5 inches (8 to 14 cm) high. Each cheese will weigh 6 1/2 to 15 1/2 pounds (3 to 7 kg), depending on the size.
Brebis Pardou has a 50% butter fat before aging and 55% afterwards.