£12.40

Camalou

Camalou is a buttery and gooey textured cheese with a pronounced meaty, bacon reminiscent flavour and hint of straw - from the mats that the cheeses are aged on. Camalou ripens beautifully and has a fantastic melting, gooey pâté and umami, strong flavour when fully ripe.
Pasteurised Ewe's Milk
Matured for 2-4 weeks
Traditional Rennet
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The History, Dairy & Farm, Animals & Maker

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.

Sustainability

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.