Made from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France. Covered in a natural rind, the Makea cheese has a firm, smooth-textured paste that provides a slightly nutty flavor. It goes well with crackers, a variety of grain breads, and can be paired nicely with Rhone wines as well as sweet sherry or sweeter sauvignon blancs.
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