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Rodolphe Le Meunier, Averyon, France - Raw Sheep’s Milk
A very small batch, artisanal cheese rarely seen in the US. Made by a small coop called “the shepherds of Larzac”, Lou Bren can be described as a sheep’s milk St Nectaire or Tomme de Savoie. The wheels are washed with brine during their 3 months or so of aging which encourages the meaty aroma that wafts from the rind. The paste is bouncy, dense and toothsome. The flavors of creme fraiche up front are delicate with notes of mushrooms and wet earth that linger on the palate on the finish.