Pitchounet is a semi-hard cheese produced in the Parc des Grands-Causses (Haute-Garonne region) of France. Made from raw sheep's milk, it is manufactured with the secret recipes by the Seguin family for over twenty years. It takes 4-5 weeks for affinage process. This farm cheese is naturally cellar-aged cheese which offers the distinct flavour of sheep's cheeses produced in the limestone plateaux of the Grande Causses. It tastes typical like a sweet ewe’s milk that melts in the mouth. Sweet, delicate flavoured cheese with semi-hard texture and little holes on the body. The rind is natural and firm while the paste is white in colour. It goes good with wines like Syrah and Pacherenc du vic-bilh.