L'Encalat - creamy sheep's milk cheese
Imagine a camembert... with sheep's milk. You have the Encalat, a creamy cheese that is both mild and full of character.
Although it has the same shape and colour as the Camembert of Normandy, Encalat is made in Aveyron from sheep's milk! To taste absolutely, its slightly acidulous and penetrating flavours, which are typical of ewe's milk, intensify as it matures. They add to the wet cellar fragrances characteristic of the Camembert flora. They will offer more character than a perail, their cousin of local tradition.
Made with a soft paste with a flowery rind, its paste is supple and smooth. Very runny under the crust, it remains firm at heart.
This real curiosity of Larzac will happily go well with a nice slice of wholemeal bread and a dry jurançon or a full-bodied, fruity wine from the south-west!
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