Pronounced gah-bee-ay-too, this cheese is mixture of raw sheep and cow's milk using one third sheep's milk and two thirds cow's milk to produce the cheese. Originating in the southwestern region of France in Béarn, Gabietou Cheese is formed into wheels that range in weight from 6 to 10 pounds. It is then aged for 3 to 5 months to develop a semi-firm straw colored paste. When eaten, the cheese is similar to a Gruyere, providing a slightly nutty and fruity flavor. It is very mellow tasting and may have a mildy tangy taste if allowed to age for longer periods of time. Gabietou is a good cheese to use for snacking or for sandwiches with crusty breads and cured meats.
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