Etorki, which means “origin” in Basque, is a pasteurized sheep’s milk cheese created in the Pyrenees region of France. Local Manech ewes are herded by local shepherds and dairy farmers, and their milk is used to manufacture this cheese.
Cheese has been made in the Pyrenees region for over 4000 years, following a tradition that has remained constant. It demands that the cheese be pulp-pressed but not cooked, and then gently aged for three to six months.
Because of the molds generated after pressing, Etorki has a rusty, rough rind. The interior is a consistent white with occasional holes or slits and is smooth, soft, and velvety. It smells sweet and earthy, subtle but distinct, and reminiscent of fresh hay. The Etorki’s flavors develop over time under its dark rind, starting with dried fruit, progressing to quince paste, and finally conjuring faint mineral notes.
Cut the Etorki into fine slices and serve it with potato chips for a delicious aperitif! Or serve it with black cherry jam, and some dried fruits. Chardonnay, Riojas, and typical sparkling white wines go well with Etorki
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.