LOU ROCAILLOU
Lou Rocaillou
The Lou Rocaillou is a cousin of the famous Pérail. It can be enjoyed fresh or little matured. It was first a cheese produced on every single farm for a personal consumption on all major limestone plateau and on the Millau region. The curd cheese rennet, molded and then cut, gives a smooth and creamy cheese.
The dough is smooth, thin, soft and slightly creamy, homogeneous, and rind is slightly white moulded. Matured for 2 weeks, the Lou Rocaillou can be kept to develop taste and flavours. Still made from raw ewe's milk.
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80 g (2.8 Ozs)
Description
- Weight: 80 g (2.8 Ozs)
- Refining: 2 weeks
- Cheese: Pieces
- Milk: Ewe
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
Ewe milk
Wine and cheese pairing
- ROSE WINE: Bandol
Nutritional values
- FOR 100G
- Energy (KJ): 1324 KJ
- Energy (KCAL): 306 KCAL
- Lipides (G): 26.3g
- Saturated fat (G): 18.7g
- Carbohydrate (G): 0.2g
- Sugar (G): 0.2g
- Proteins (G): 17g
- Salt (G): 1.48g
Allergens
- Allergens: Milk and dairy products