Product description

The sheep that provide the milk for Le Claousou graze in the pastures of La Causse Méjean eating grass, herbs and flowers. Their milk is collected from only about a dozen shepherds all within 30 kms of the fromagerie.

The cheese itself is an oval shape. It is semi-soft with an earthy and nutty flavor, a little fruity and smoky from the French Jura spruce bark binding it is wrapped in. The rind is washed regularly in brine which results in a pretty ivory pink color. The cheese is aged for two to three weeks. It is made with raw ewe's milk salt, and rennet. The paste is a pale milky color, smooth, creamy and silky.