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Best Aveyron Natural Rind Cheese Types
Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed.
It is so tasty and loved that it was a favorite of Emperor Charlemagne, and it is locally called the 'cheese of kings and popes'. Roquefort has a moist rind on the exterior, while on the inside it is crumbly in texture and creamy, tangy, intense, complex, sharp, and salty in terms of flavor, with a white paste marbled with blue mold.
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THE BEST Roquefort Cheeses
Bleu des Causses is a traditional blue cheese made from unpasteurized cow's milk. The cheese is placed in a cave, which is under the influence of drafts of cold and damp air, providing a unique maturation process that lasts for at least 70 days.
Because of the air gusts in the cave, and due to the fact that the cheese is pricked with needles, Penicillium mold forms inside the cheese. Bleu des Causses is neither pressed nor cooked and its flavor is full, intense, salty, and spicy (because of the mold), while the texture is crumbly and creamy.
Laguiole is a semi-soft, aromatic cheese made from raw, whole-cream cow's milk, with a thick light orange rind that turns light brown as it matures. Interestingly, the rind is so important that it is prohibited to sell grated Laguiole, and each piece of the cheese must come with a piece of its rind.
It was first made by monks in a local monastery, who then gave the recipe to the mountain farmers. The maturation takes at least four months at a temperature lower than 14 °C. Laguiole possesses a creamy, rich texture on the inside that instantly melts in the mouth, providing a sharp, slightly sour taste.
Originating from Aveyron, Briquette de Brebis is a French cheese made with sheep's milk. In fact, the same milk is used to make the popular Roquefort. The texture of Briquette de brebis is soft and creamy, with nutty aromas and flavors.
The cheese matures for 3 weeks in humid cellars, and it is traditionally produced from February until autumn.
Le Lacandou is a French cheese originating from the northern part of the Aveyron region. It's named after its producer, the farmer Monsieur Lacan. The cheese is made from raw sheep's milk and it's left to age for 3 weeks before consumption.
Underneath its naturally moldy rind, the texture is creamy, yielding, oozing, and soft. The aromas are grassy, while the flavors are fruity, neither too mild nor too strong. The cheese is usually sold in waxed paper wrapper.
Lou Sotch is a small French cheese produced in the Grands Causses Nature Park in Aveyron. The cheese is made from raw ewe's milk and it's shaped into an oval form. It ages from 12 to 20 weeks and develops a thin and wrinkly rind that's dusted with white mold.
The texture is creamy and smooth, while the flavors are intense, sharp, and nutty. It's recommended to serve it as an appetizer with savory chutneys and pair it with a glass of chilled dry white wine.
L'Ecir de l'Aubrac is a French cheese originating from the plateau of Aveyron. The cheese is made with cow's milk and has a natural white rind. The aroma of this cheese is pleasant, the texture is smooth, while the flavors are sweet with notes of mountain flowers and honey.
It is recommended to pair it with a glass of Condrieu (white wine) or Marcillac (red wine).
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