Le Claousou is made in the heart of the Cévennes by a family run dairy. The sheep graze freely on the hillside pastures of the Causse Mejean, eating lush grass, aromatic herbs and sweet flowers.
Le Claousou is a dense, semi soft ewes’ milk cheese with a nutty and earthy flavour and silky texture. It is sealed in a spruce bark collar which gives the cheese a smoky, deep flavour.
This cheese is aged for two to three weeks and is made with raw ewes’ milk and traditional rennet.
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