Midi-Pyrénéen Cheeses

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... READ MORE

Tomme des Pyrénées is a semi-hard, cow's milk cheese from the Pyrénées region in France that must mature for at least 21 days before consumption. It is wrapped in a distinguishable black wax coating, which acts... READ MORE

Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut leaves and left to mature, the cheese is dipped in plum brandy and sprinkl... READ MORE

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 7... READ MORE

Bethmale is a French cheese produced in the village of the same name in the Pyrénées region. This semi-hard cheese is made from raw cow's milk and has a mild and rich flavor with earthy and mushroomy aromas. The interior is ... READ MORE

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be lef... READ MORE

Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high lev... READ MORE

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, an... READ MORE

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. T... READ MORE

Elutcha des Cabasses is a French cheese that's produced in Verrieres by Jean-François Dombre. He named the cheese after his three children - Élise , Lucia, and Charles. The cheese is made from raw sheep's milk, and it's left to age f... READ MORE

Fondant de Brebis is a French cheese produced in the Pyrénées. Not long ago, it was invented by the owner of a Parisian restaurant. The cheese is made with raw sheep's milk, and it is agrobiologic, meaning that no additives ... READ MORE

Ardi Gasna is a French cheese produced in the region of Midi-Pyrénées. It's made from raw sheep's milk, which is the reason for its name, ardi gasna, meaning sheep's cheese in Basque. This hard cheese with ... READ MORE

Pérail de Brebis is a French cheese hailing from Aveyron in the Midi-Pyrénées region. The cheese is made from pasteurized sheep's milk and it ripens in wooden molds to hold it in place, as it can become runny at room ... READ MORE

Bouton d'oc is a French cheese produced in the region of Midi-Pyrénées. The cheese is made with goat's milk and has a typical shape of a small pear with a straw or a vine branch pierced through its center. The curds are drai... READ MORE

Tourmalet is a French cheese hailing from Pyrénées. The cheese is a farmhouse version of Petit Basque and it's made from raw sheep's milk. Tourmalet is named after a mountain in the region of its origin. The cheese is rindle... READ MORE

Rouelle du Tarn is a French cheese hailing from Tarn. It was first created by a local farmer in 1984. The cheese is made from raw goat's milk and ages for a month. Its distinctive shape is developed by placing the curd into a mold which h... READ MORE

Aubisque Pyrénées is a traditional cheese hailing from Toulouse. The cheese is made from a mixture of cow's and ewe's milk or cow's and sheep's milk. This semi-hard cheese is usually left to age for 2 months before consumpti... READ MORE

Aveyronnais is a traditional aromatic French cheese hailing from the Massif des Causses area in Midi-Pyrénées. The cheese is made from cow's milk by only one producer in the region. Underneath its leaf-wrapped bloomy rind, t... READ MORE

Petit Fiancé des Pyrénées is a French cheese hailing from the region of Midi-Pyrénées. Ever since 1989, the cheese is made from raw goat's milk and it's left to age for 6 weeks before consumption. After ... READ MORE

Baskeriu is a French cheese hailing from the Haute-Garonne area of Midi-Pyrénées. The cheese is made from Garonne sheeps' milk and it's usually aged for about 6 months. The texture is semi-soft, buttery, and creamy. The arom... READ MORE

Cabri Ariegeois is a French cheese hailing from Ariege. The cheese is made from raw goat's milk and it's modeled on the famous Mont d'Or. Aged from 4 to 6 weeks, Cabri Ariegeois has a washed rind and comes in a bark spruce box. Underneath... READ MORE

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 ... READ MORE

Pechegos is a French cheese hailing from Tarn. It's named after a plateau in the region. The cheese is made from goat's milk and ages for 8 weeks. The rind is washed with brine, developing copper-like colors as a result. It's easily recognizable b... READ MORE

Cazelle de Saint Affrique is a sheep’s milk cheese originating from Aveyron in the Midi-Pyrénées region of France. The cheese is shaped into small cylinders, and it has a characteristical wrinkly rind. The word caz... READ MORE

Bouyguette des Collines is a French cheese hailing from Tarn. The cheese is made from goat's milk and it's left to age from 2 to 3 weeks before consumption. The soft and wrinkled rind is decorated with a rosemary sprig. Underneath the thi... READ MORE

Figuette is a small fig-shaped cheese originating from the Pyrénées. The cheese is made from raw goat's milk and it ages from 1 to 3 weeks. Sometimes, it's covered with paprika, ash, or herbs to make it more decorative. The ... READ MORE

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 ... READ MORE

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 consumptio... READ MORE

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 du... READ MORE