An ashy, farmer’s sheep that makes us happy.
Aveyron has an exceptional cheese heritage. In the shadow of the venerable Roquefort PDO, a number of small cheeses, mainly made from sheep’s milk, are crafted in the heart of the region’s rolling hills.
Sandrillon was a recent discovery for Jean-François during a trip to the South-West of France. The Lazuech family produces small farmhouse ewe’s milk cheeses here, including Sandrillon, which takes its name from the ash that covers it and the name of its creator Sandrine.
The rind is deep blue when the cheese is fresh, lightening to pastel as it matures. It ripples as the cheese becomes creamier. The dough remains immaculately white. Aromas express freshness, enhanced by the typicality of ewe’s milk cheeses, but without excess. Mildness is the hallmark of this cheese.