From Midi Pyrénées region of south France, Bergerin is hard pressed and unheated cheese with holes on the body. Made from ewe's milk, it has mildly fruity and aromatic flavour with the nutritional benefits of ewe’s milk. After the 2 months maturation period, the rind becomes brownish black in colour which one has to remove before eating. The fat content is about 45%. Serve it with salads, toast or gratins and even on a cheeseboard.