Candelou

This fine cheese has an orange-beige rind with a fine white bloom on the surface.

Aveyron is a rural land par excellence, with an ancestral cheese-making heritage. In the shadow of Roquefort, France’s oldest PDO cheese, a number of small cheeses, mainly made from sheep’s milk, are crafted in the heart of the region’s rolling hills.

Le Candelou was a recent discovery for Jean-François during a vacation in the region. The Lazuech family produces farmhouse ewe’s milk cheeses of the highest quality. To be able to refine them in our cellars is a real opportunity.

The cheese has an orange-beige rind with a fine white bloom on the surface. The paste is supple, with a honeycombed texture that becomes firmer as it matures. The nose offers light scents of fresh mushrooms, but remains rather discreet. The palate offers aromas of fresh butter and cream, a subtle taste discreetly enhanced by the animal touch of sheep’s milk. Even when matured for a long time, the cheese remains fine and elegant, all the more appreciated as this type of sheep’s Camembert rarely has such a remarkable taste.