Lou Rocaillou

Lou Rocaillou is a French cheese hailing from Aveyron. The cheese is made from raw ewe's milk and it's usually left to age for 2 weeks before consumption. Underneath its moldy rind, the texture is supple and smooth, almost melting in the mouth.

Whether eaten fresh or a bit matured, the cheese will always have a sweet flavor. The name Lou Rocaillou means the craggy cheese, referring to a limestone plateau where the ewes graze. It's recommended to eat the cheese on its own, spread it on bread, or use it on a cheeseboard.