Top 31 Midi-Pyrénéen Cheeses

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 as a seal to prevent the air from coming in and thus stopping the maturation process. Appreciated for its big, bold flavors, Tomme has a rubbery texture and buttery, salty, earthy taste with slight hints of sourness and undertones of mushrooms, garlic, onions, peanuts and beef bouillon that come forth once the cheese has melted in the mouth. Pair it with wines from the Pyrénées region or strong ales to best complement its big taste.Expand

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 left to mature a few months more to develop a stronger, sharper flavor. It weighs only 35 grams, and its flavor is nutty, fresh, and creamy. Young Rocamadour goes well on hot toasts, and it can be used in salads or paired with dry white wines, while mature Rocamadour is usually eaten at the end of a meal, and it's reccomended to pair it with full-bodied red wines.Expand

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 sprinkled with black pepper. After about two weeks, blue mold develops on its thin rind. Cabécou’s texture is creamy and smooth, while its flavor is slightly tangy. It is recommended to pair it with a glass of Chardonnay.Expand

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. It must mature for at least 5 months in caves in the south of France. While high in fat and salt content, it is also health-beneficial, as it is proved that it has unique anti-inflammatory properties. Roquefort pairs extremely well with figs, nuts, sweet white and powerful red wines. It is also often used in salads.Expand

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. Try it with light red wines or dry white wines for the best pairing combination. The cheese is traditionally used to prepare aligot, a creamy dish of mashed potatoes and cheese.Expand

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. It can be used in sauces, and is best paired with sweet white wines at the end of a meal.Expand

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 either ivory white or yellow in color, filled with small horizontal eyes. Bethmale was first mentioned in the early 12th century, when Louis VI had first tried it during his visit to the region. Back then, the cheese was described as the 'fat cheese of Saint-Girons,' referring to the fact that the interior glows with fat when cut. It is recommended to pair Bethmale with sherry or a glass of full-bodied red wine such as Bordeaux or Malbec.Expand

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 temperature. Underneath its soft bloomy rind, the texture is smooth, dense, and creamy. The aromas are earthy and hay-like, while the flavors are intense, full, and rich. At room temperature, it can be spooned onto crusty bread, and it's recommended to pair it with a glass of crisp white wine or rosé.Expand

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.Expand

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 level of dry matter. It is produced in the natural region of L’Aubrac, which is located in the central-south of Massif Central and is comprised of three departments - Aveyron, Lozère, and part of Auvergne. There are many types of tomme fraîche, but the most noted is the tomme fraîche de l'Aubrac. Tomme fraîche has a soft texture and a mild, milky, slightly sour taste, plus melts extremely well. It is sold in blocks that are vacuum sealed and can range anywhere from 250g (8.8 oz) to 10kg (22 lbs). Tomme fraîche is used to make regional dishes - the cheesy mashed potatoes aligot, truffade, patranque, and retortillat - and most other dishes that require a crumbly cheese or a cheese with good melting properties, such as pizzas, gratins, pies, and salads.Expand

Roquefort Société is one of the leading producers of Roquefort cheese, a renowned blue cheese from France. Founded in 1863 by Pierre Gay, the company has played a pivotal role in industrializing the production of this iconic cheese. Roquefort is made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon, where it develops its distinctive flavor from the Penicillium roqueforti mold. The company is known for maintaining traditional methods of production while ensuring high standards of quality. Société Roquefort remains a global leader in the blue cheese market, with its products protected by the AOP (Appellation d'Origine Protégée) designation.Expand

It’s in the Roquefort-sur-Soulzon Papillon Fromagerie, located in the heart of the Aveyron region, that the Protected Designation of Origin Roquefort Papillon cheese was born in 1906.If the Aveyronnais terroir is an exceptional place to produce Roquefort, the intervention of people and master refiners is indispensable: it is thanks to their monitoring of the temperature and the humidity of the cellars in which this delicious sheep cheese is refined that it can take the time to be take on unique flavors.Expand

Le Vieux Berger is a family-run cheesemaking house from the Aveyron region of France, renowned for its production of authentic Roquefort cheese. For three generations, this small artisanal dairy has upheld traditional Roquefort production methods, strictly adhering to the standards of the AOP (Appellation d'Origine Protégée) designation. The cheese is made exclusively from raw milk of Lacaune sheep, which graze on the pastures of the Grands Causses region. The production process includes hand-molding, dry salting with sea salt, and aging in the natural caves of the Combalou mountain, where a unique microclimate allows for the development of the noble blue mold, Penicillium roqueforti. The result is a cheese with a creamy texture, bold flavor, and rich aromatic profile. Le Vieux Berger is the smallest producer of Roquefort, and one of the last to fully preserve traditional methods. Their cheese is often described as the "king of blue cheeses," featuring a strong yet balanced flavor and distinctive blue veining. Visitors are welcome to tour Le Vieux Berger’s facilities and enjoy tastings of their handcrafted cheeses.Expand

Roquefort Gabriel Coulet is a traditional family business located in the heart of Roquefort-sur-Soulzon, a small village in the Occitanie region of France, renowned for its famous Roquefort cheese. Founded in 1872, the company has passed down its knowledge and passion for producing this exceptional cheese through generations. Roquefort Gabriel Coulet holds the AOP (Appellation d'Origine Protégée) designation, ensuring the authenticity and quality of its products, which are strictly controlled according to traditional methods. Their cheeses regularly receive accolades at international competitions. Visitors can explore their historic caves and learn about the traditional production process. At the end of the tour, guests can enjoy tastings of their cheeses, including the renowned Roquefort, as well as other specialties such as tomme cheese made from sheep's milk. Expand

Jeune Montagne is a renowned French dairy cooperative founded in 1960 in Laguiole. Established by a group of young farmers led by André Valadier, the cooperative was created with the goal of preserving the traditional production of Laguiole cheese, which was at risk of disappearing at the time. Today, Jeune Montagne brings together 76 farms that supply raw, whole milk daily from Aubrac and Simmental cows, ensuring the authenticity and quality of its products. The cooperative is best known for producing the traditional Laguiole AOP: a hard cheese made from raw milk with protected designation of origin status, crafted according to strict traditional methods. Jeune Montagne offers visitors the opportunity to tour its creamery, where they can observe the cheesemaking process, participate in tastings, and visit the shop featuring a wide range of regional products. Additionally, the cooperative organizes farm visits and thematic walks through the flower-filled meadows of Aubrac, providing a unique experience that connects guests with local tradition and nature.Expand

Roquefort Carles is a renowned family-run cheesemaking company located in the village of Roquefort-sur-Soulzon, in the Aveyron department of France. It was founded in 1927 by François Carles, and the family tradition was carried on by his son Jacques and now by his granddaughter Delphine Carles, who leads the third generation of this dedicated artisanal operation. Today, Roquefort Carles is one of the last truly authentic Roquefort producers, maintaining the entire production process by hand. The cheese is made exclusively from raw milk of Lacaune sheep, sourced from carefully selected local farms. What sets this Roquefort apart is the use of a secret Penicillium roqueforti culture, grown on rye bread according to a family recipe. The cheese is then hand-molded, salted, pierced, and aged on oak shelves in the natural Combalou caves. These caves provide a unique microclimate, thanks to natural ventilation shafts known as "fleurines", which create ideal conditions for maturation. With its creamy ivory paste, evenly distributed blue veining, and a mild yet full-bodied flavor featuring notes of sheep’s milk and noble mold, Roquefort Carles is more delicate and less salty than industrial versions. Often described as a "true old-fashioned Roquefort," it is highly regarded by top cheesemongers and exclusive fine dining establishments.Expand

Les Fromagers du Mont Royal is a renowned family-owned cheese dairy located in Montréjeau, in the Occitanie region of southwestern France. It was founded by Dominique Bouchait, a respected master cheesemaker who was awarded the prestigious Meilleur Ouvrier de France title in 2011 for his excellence in cheesemaking. The creamery stands out for its blend of artisanal tradition, innovation, and a close relationship with consumers. Its product range includes both classic Alpine and Pyrenean cheeses, as well as unique signature creations—most notably the Fromage Napoléon, a cheese of bold character and historical inspiration. Through its dedicated cheese bars and retail shops, the company offers rich tasting platters and curated selections. The core philosophy centers on direct collaboration with local milk producers, careful selection of raw materials, and respect for geographic authenticity. Their cheeses serve not only as gourmet products, but also as ambassadors of the cultural heritage of southwestern France.Expand