Camalou is made at the Societe Fromagere du Massegros in La Lozère, a larger scale cheesemaker who specialises in Roquefort and Perail. Camalou was introduced to our range when the (ongoing) ban on raw cow’s milk from France was introduced in May 2025 and meant we could no longer source Reblochon. This ewe’s milk version is meaty, milky and savoury and makes a fantastic, authentic tasting alternative.
The ewes milk for this cheese is sourced from hundreds of local farms on a larger scale than we are used to. However, all of the animals are outdoor reared on mountain pastures and the cheese is made close to the grazing fields, so there are very few food miles involved in feeding the herd or in cheese production.
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