Cheese From Lacaune Milk

Definition and Scope

The Lacaune breed is a specific lineage of dairy sheep originating from the Lacaune region in southern France. This breed is primarily raised for milk production, which forms the basis for several renowned cheeses. Its genetic traits contribute to high milk yields with favorable fat and protein content.

Within cheese taxonomy, the Lacaune breed is categorized under ovine dairy animals. It is distinguished by its adaptation to the rugged terrain and climate of its native area. The breed’s milk is exclusively used in AOP (Appellation d’Origine Protégée) cheeses like Roquefort.

Production Characteristics

Lacaune sheep are managed in semi-extensive farming systems, grazing on natural pastures. Their lactation period typically spans from December to July, aligning with traditional cheese-making seasons. Milking is performed twice daily to ensure optimal quality and volume.

The milk from Lacaune sheep is collected and processed quickly to preserve its freshness. It undergoes specific coagulation methods using animal rennet. This milk’s composition allows for efficient curd formation and aging potential in controlled environments.

Sensory Profile

Cheeses made from Lacaune milk exhibit a rich, creamy texture and distinct nutty undertones. They often carry a balanced saltiness and a slight sweetness derived from the pasture diet. The fat content contributes to a smooth mouthfeel and lingering finish.

Aging enhances the complexity, developing earthy and mushroom-like notes in longer-matured varieties. The rind may present with natural molds that add to the aromatic profile. These sensory attributes are consistent due to the breed’s standardized milk composition.

Uses in Cheese-Making

Lacaune milk is principally utilized in the production of blue-veined cheeses, most famously Roquefort. Its high solids content supports the development of Penicillium roqueforti during aging. The milk also performs well in pressed and uncooked cheese styles.

Beyond Roquefort, it is used in other regional specialties like Pérail and Tomme des Pyrénées. The breed’s milk allows for versatile applications in both artisanal and industrial scales. Its clotting properties make it suitable for various fermentation and maturation techniques.

Regional Examples

The Lacaune breed is intrinsically linked to the Roquefort-sur-Soulzon area in Occitanie, France. Here, the milk is transformed into Roquefort cheese under strict AOP guidelines. This geographical indication protects the traditional methods and origin.

Other cheeses utilizing Lacaune milk include Bleu des Causses and Ossau-Iraty from neighboring regions. These products benefit from the breed’s milk qualities and terroir influences. The breed’s prevalence supports the economic and cultural heritage of southern French dairy sectors.

Scroll to Top