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Brebis au piment d'Espelette is a firm sheep's milk cheese rubbed with pimento powder.

The cheese is made from milk from Manech and Basco-Béarnaises sheep.

The curd is cut, moulded and pressed, then salted, and brushed with crushed smoked Espelette Chile Pepper powder, then aged for at least 3 months.

The cheese is about 10 inches (25 cm) wide by 3 1/2 to 6 inches (9 to 15 cm) tall. It will weigh 13 to 15 1/2 pounds (6 to 7 kg.)

History
Brebis au piment d'Espelette received European PDO status in 2002.

Also called:

See Also:

Espelette Chile Peppers, Protected Designation of Origin

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping