Country: France 🇫🇷

Region: Cévennes

Made from: Sheep’s milk

Pasteurised: No

Texture: Creamy, silky, runny

Taste: Smoky, nutty, fruity

Certification: No

Ageing: 2 – 3 weeks

Introduction: Le Claousou is a sheep’s cheese from the Cévennes region of France made by the Fromagerie du Fédou, a family run fromagerie.

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.

History: The Claousou was created by the Fédou family in 2012. The idea was to create a cheese with a smooth texture and a strong taste. However, the initial batches tended to collapse during the maturation process. As a result, it was decided to use the spruce bark binding. Development of this delicious cheese took almost two years.

The name comes from the name of the small oblongue local gardens of the Causses territory which are protected from sheep by stone walls "The Claousou du Causse Mejean," in the same manner as the cheese is protected by its strap of spruce bark.

How to Enjoy It: Le Claousou reaches its best flavour after about three weeks of maturing. It can be enjoyed with a dark bread like a rye to highlight the generous flavor of the cheese. And of course, can be used in many other ways – such as melted over cooked potatoes. The flavor pairs very well with a glass of Gewurztraminer or a red Cote de Rhone such as Beaumes de Venise.

Sources: EDélices Gourmet Food, The Cambridge Cheese Co., La Fromagerie, Quiveutdufromage.com

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