Made exclusively from milk provided by Lacaune sheep, a domestic breed originating from southern France, that is known for producing milk that is higher in fat and protein. This special ingredient produces a higher yield when making cheese. ⠀
Fun fact - the milk from Lacaune sheep is also used to make Roquefort!⠀
Matured for four months, this cheese is made traditionally by hand and forms a natural, dark rind that gives off a subtle and rustic aroma. Once cut, the paste inside is revealed to be a beautiful off-white with many small eyes or holes throughout.