maturing
Los Péchégos
| Milk | Region | O.T.o.M | Best Season |
| Goat | Midi-Pyrénées | 30 to 50 days | April-October |
| Wine recommended | Dry White Jurancon |
| This goat cheese is a ''Vacherin'' like with a very runny texture and a great mild flavour. |
maturingLos Péchégos
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