Cheese, French Gastronomy, France.
Fromage de Brebis is the most famous variety of cheese from the
Pyrenees. In the small village of Gabas, Jacques Turon is a legendary
affineur of this fine cheese made from sheep's milk. He is the last
saleur in the region who does all the finishing work by hand. Two times
a day, he wipes the wheels of cheese with salt and a wet towel. The salt
pulls water from the cheese and helps form a crust, crucial to the aging
process that may last from six months to a year.