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French sheep cheese Brique de Brebis Lou Pérac
The Lou Pérac Brick is manufactured closer to the milk collection area of Lacaune ewes, which covers Aveyron and its neighboring departments. As time permits, these ewes live outdoors in breathtaking landscapes, looking for plants and flowers. By focusing on their well-being and the quality of their diet, the shepherds obtain a milk that gives this brick its unique and delicately scented taste. It is refined 12 days minimum, and its manufacture is identical to that of the Pérail. It is only during ripening that these two cheeses will evolve differently, depending on their differences in volume and surface.