Clark's Cheese Blog

Welcome to the Clarks Cheese Blog


Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.


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Monday 9 July 2012

Gabietou - Herve Mons

This Gabietou, matured by Herve Mons is a semi-soft washed rind blend of cow's and sheep's milk. The cheese is made in the Pays Basque (French Pyrenees) matured for 3 - 5 months. The aroma is delicate and the pate is milky with slight hazelnut flavours. As with all Herve Mons cheese, this is an extremely well made cheese matured to perfection. At it's best between November and July.
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