Napoleon Brebis Commingeois

Napoleon Brebis Commingeois is a distinguished sheep’s milk cheese, handcrafted in Montréjeau (Haute‑Garonne) by Les Fromagers du Mont Royal, led by MOF affineur Dominique Bouchait. Aged for a minimum of 10 months, this Pyrenean-style tomme develops a characteristic firm, reddish‑brown rind, encasing a supple, creamy‑yet‑firm ivory pâte. On the nose, it offers wheat and sweet floral notes, while the palate reveals rich, caramelised butteriness with lingering herbal undertones. Even when fully matured, it retains a tender heart and velvety texture, setting it apart from more rustic sheep’s milk cheeses.

Country of origin: France
Region, town: Pyrenees (Montréjeau, Haute-Garonne, Occitanie)
Source of milk: Pasteurised sheep’s milk (primarily Manech breed)
Texture: Firm yet creamy, with a tender centre and a smooth, slightly crumbly finish
Flavour: Buttery, nutty, caramelised, with floral and grassy notes, and a touch of mountain herbs
Aging time: Minimum 10 months – creating a richly developed, distinctive rind

Serving suggestion: Feature Napoleon Brebis as the star of your cheeseboard, accompanied by cherry preserves, membrillo, honey, or toasted walnuts. It also works beautifully shaved over salads, grated onto roasted vegetables, or melted into rustic sandwiches or gratins.

Wine Pairing: Elevate it with bold reds like Madiran or Cahors, or balance with a structured Pinot Noir. For regional harmony, pair with a Jurançon Sec or a sweeter Jurançon Moelleux; and if you're feeling adventurous, try with sparkling Champagne for a refined contrast.

A little history / fun fact:
This cheese is named after the nearby mountain “Penne‑Haute”—called the “Nez de Napoléon” due to its distinctive profile facing the aging caves. Produced since 1976 by the Bouchait family, the recipe was refined by Dominique Bouchait, MOF 2014 and recipient of the Légion d'Honneur 2015.

All our cheeses are cut by hand so the weight may vary slightly :)