Sheep milk cheese Rondin Papillon

Semi-hard cheese made from pasteurized sheep milk in the Aveyron region of southern France. The cheese has a fat content of 57% and ages about 90 days. Rondin Papillon is covered with rust with a firm rind, and inside the cheese colour ranges from white to ivory during maturation. The flavour is of balanced, tender, butter-based, milk-based sheep's cheeses with a distinct fruit flavour. Texture is firm and easy to melt.