P'TIT BASQUE, France, (LB)

Brought this to a cheese board last night and it was gone in minutes—the sheep's milk gives it such a rich, nutty flavor. Love that the rind texture reminds me of the traditional wicker molds, a nice rustic touch.

The rind really does look like those old wicker molds—it's a nice rustic touch. Creamy and mild for a sheep's milk cheese, though I wish it had a bit more of that earthy tang. Still, it melted beautifully on toast.

The rind on this P'tit Basque has a lovely rustic texture, and the sheep's milk is rich and creamy without being too sharp. I sliced it thin for a cheese board and it was the first thing to disappear.