Top 13 Occitan Sheep's Milk 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. 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

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

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 a washed rind must mature for 4 to 6 months before it can be sold and consumed. The rind is yellow with gray mold on its surface, the texture supple and firm, the aromas are fresh, while the flavors are mild, nutty, and sweet. As it ages, the flavors become something between sharp and mild. Although Ardi Gasna is available throughout the year, it's said that the spring and summer months are the best because the milk is enriched by spring grasses and mountain flowers. It is recommended to serve it on a cheese board, or with salads, but it can also be eaten as a dessert with various jams.Expand

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 have been introduced to the cheese. It has a natural rind and a pale yellow color. The aromas are fresh, the texture is creamy, soft, and melting, while the flavor is slightly sweet and floral.Expand

Barousse is a raw-milk, pressed, uncooked cheese from the Barousse valley in France, made from sheep, sheep and cow, or cow milk. It began with shepherds producing cheese from sheep’s milk in the mountain pastures, documented as early as 1813 in descriptions of the region when the valley was still a major zone for transhumance. Over time, cattle breeding developed in the mid-mountain zones, and the milk base shifted from pure sheep’s milk to a mix of cow and sheep milk, or exclusively cow’s milk. Production requires the milk to be coagulated in a copper cauldron placed near the hearth, after one to three hours the curd is worked with a fir-top stick with five branches (“cafair”), then formed into a ball in its own whey, cut with a knife, hand-moulded in a cloth-lined round mold about 20 cm (8 inches) diameter and 6 cm (2 inches) high weighing 2-2.5 kg (4.4-5.5 lbs). The paste is pressed by hand, covered with a wooden board topped with a stone to drain for about 24 hours, salted with coarse salt on one side and then the other 36 hours apart, and finally matured for 1.5 to 4 months in a ventilated cellar where it is brushed and turned 2 to 3 times per week. Variations of the Barousse revolve around the milk source (pure sheep, mixed sheep and cow, or pure cow) and the aging time, which influences the texture, flavor, and color of the paste (whitish during winter, more yellow when animals graze fresh grass). The cheese is typically eaten at the end of a meal on a cheese board, paired with country bread, fresh fruit, or a simple salad, and goes well with a light red wine or a dry white wine from local vineyards.Expand

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 for 6 weeks before consumption. Underneath its washed rind, the texture is semi-hard, supple, and dense. The aromas are reminiscent of mushrooms, while the flavors are milky and intense, with notes of grass and cellars.Expand

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.Expand

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.Expand

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 aromas are rich, while the flavors are buttery, mild to medium in intensity, and slightly nutty. It's recommended to pair it with dry white wines or fruity and full-bodied reds.Expand