Camalou is a soft, Brebiou-style cheese made from sheep's milk from the Aveyron region of Southern France. It is similar in style to Reblochon, but made from pasteurized sheep's milk, which gives it its own slightly sweeter and nuttier tone.

Camalou has a distinctly runnier and softer texture than Reblochon, almost spoonable when at its best. The taste is milky and mild, but with the richness typical of sheep's milk and a subtle nuttiness in the background.

The producer is Société Fromagère du Massegros in Lozère. The scale is larger than most of our producers, but in this case, the end result is what matters: the cheese works. We are happy to sell it when it is young, milky, and just runny enough - that's when it delivers what is expected of a cheese of this style.

Serve with warm bread, allow it to melt slightly, or bring it directly to the table as is.