The Briquette de Brebis is produced in the Averyon region from the same milk that is used to make the Roquefort and the Pérail. Briquette de Brebis is a creamy cheese with a delicious, nutty taste. The cheese is matured for three weeks in a humid cellar. After the maturation, it develops a natural rind and soft pate. Production starts in February and continues till autumn.