On markets, in dairy shops and readily available in supermarkets.
Ewe dairy curd, originally produced by Pyrenean shepherds and transformed into a simple dessert by the Basques, has strong roots in Bordeaux. Although ewes graze in the pyrénées, the curd is particularly popular in Bordeaux. This can be explained by the livestock migrations of the past, where shepherds drove their flocks between the pyrénées and Entre-Deux-Mer.
Today the curd is still made by some shepherds and family producers. However it is also readily available in supermarkets. This tangy cheese has a very sweet aroma and can be recognised by its white appearance and the small stoneware pots it comes in. The Basques do not refer to it as curd but instead call it gaztanbera!