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What to eat in Limousin? Top 3 Limousin Soft Cheeses

Last update: Sat Feb 15 2025
TABLE OF CONTENTS

Best Limousin Soft Cheese Types

01

Cheese

ALLASSAC, France
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Cailladou
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Cailladou is a French cheese originating from Allassac in the department of Correze. This fresh farmhouse cheese is made from raw cow’s milk. The texture is creamy, moist, soft, dense, and slightly grainy. The aromas are reminiscent of fresh milk, while the flavors are delicate, milky, and tangy.


When consumed, the cheese is slightly melting on the palate.

02

Cheese

CORRÈZE, France
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Gour Noir is a traditional cheese produced in Correze by the Arnaud family. This soft, leaf-shaped cheese is made from the raw milk of white Saanens goats. It matures for 2 to 6 weeks. When young, the flavor is mild, milky, and lactic, but with age the flavors become more intense and robust.


The bloomy rind is charcoal-colored, while the inside is smooth and creamy. Its unique color comes from sel cendré, a mixture of salt and charcoal powder that protects and preserves the cheese. It's recommended to serve Gour Noir with a few slices of country bread.

03

Cheese

HAUTE-VIENNE, France
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Brebis du Puyfaucon is a French cheese made with raw sheep's milk. The cheese is exclusively produced on a farm in the Haute Vienne region, and it was discovered by Dominique Desserre on one of his visits to the French countryside. Brebis du Puyfaucon matures in brewer molds and has a natural rind.


Its aroma is grassy and fresh, the texture is smooth, while the flavor is sweet, with subtle notes of wood and honey.

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Limousin Soft Cheeses