Elise Thébault

As summer approaches, the ewes are eager to leave the plains where they grazed in winter and spring, and head for the estives of the upper Aspe valley. Here, Elise makes farmhouse cheese in the purest ancestral tradition. Her specialty is summer sheep's cheese, which she makes at the Salistre hut at an altitude of 1,750 m, in the heart of the Pyrenees. Serpolet, mountain licorice and blueberry flavors her cheeses. Come and taste the sweet aromas of high altitude pastures.

Elise's sheep's tommes are produced organically, and carry the Pé Descaous label.