Brebis du Lavort
Made from unpasteurized sheep's milk
Country of origin: France
Type: semi-hard, artisan
Calcium content: 1050 mg/100g
Flavour: mild, nutty
Producers: Fromagerie De Terre Dieu
Alternative spellings: Lavort, Guillaume de Lavort
Brebis du Lavort is a French cheese re-invented and produced by cheese maker Patrick Beaumont and famous chef Pierre Troisgrois at Fromagerie de Terre Dieu in the Auvergne region of France. It is said that a peasant named Guillaume dedicated this cheese to his guru Baron Lavort who was killed during the Spanish crusades.
The cheese is made using unpasteurised milk of Lacaune sheep, native to the Massif Central region. After the cheese making process is over, the wheels are matured over fir wood boards for between 3-6 months.
Brebis du Lavort Cheese is available in two sizes:
A small Brebis du Lavort aged for 2-3 months is called "Guillaume de Lavort"
A large one aged for upto 6 months is called "Lavort".
The appearance of Brebis du Lavort is a distinctive wheel with a flattened boule on the top and bottom surfaces. Flavours are rich and subtle with characteristic notes of hay, earth, smoke and bacon. The delicate open textured pate is ivory in colour and coated with a rustic, earthy rind. Brebis du Lavort goes well with a dry white wine like Jurançon.