Carayac is an unpressed, uncooked cheese from the department of Lot in the southwest of France named after the Lot River. The name of this cheese comes from Carayac commune where it is manufactured. Also known as Tomme de Carayac, it is a fine example of ewe’s milk cheeses. Affinage takes place for atleast 8 weeks and when aged, it generates complex vegetal and fruity aromas. The rind is light orange in colour and the paste is creamy near the rind with smooth and succulent nature. This soft textured cheese has praiseworthy melting capacity. It offers an intense pleasure and the taste goes good well with Cahors or Bordeaux wine.