Find over 1869 specialty cheeses from 74 countries in the world's greatest cheese resource

Laruns

Laruns
Pierre-Yves Beaudouin / CC BY-SA 4.0

  • Made from unpasteurized sheep's milk

  • Country of origin: France

  • Region: Laruns

  • Type: soft, artisan

  • Texture: brittle, firm and supple

  • Rind: natural

  • Colour: straw

  • Flavour: acidic, mild, nutty, salty, sweet

  • Aroma: mild

  • Vegetarian: no

Laruns, a region of France located in the Southwest part of Pyrenees Mountains is home to numerous artisanal cheesemakers who primarily produce cheese from ewe’s milk. However, locals also produce versions of cheese from cow’s and goat’s milk.

One such cheese made from unpasteurised ewe’s milk is semi-cooked and pressed, sculpted in the shape of flattened round loaf. It is packaged in a cylinder weighing 5 to 6 kilograms and measuring 30 cm in diameter and 9 cm thick.

The crust of this cheese is smooth, straw coloured while the paste is supple dough. At 6 months of ripening, the texture of the cheese becomes hard and brittle. When young, the cheese has a sweet, smoky, mild and nutty taste which becomes pronounced and intense with age. The affinage of six months gives the cheese a balanced blend of acidity, salt and fat. It is used as a table cheese, but when aged, it is also good for cooking.

Offline store icon

Over 500,000 page views per month, Put your store on our map!

Contact Us

Other French cheeses:

Affidelice au Chablis, Alpicrème, Amalthée, Anneau du Vic-Bilh, Baby Brie, Baguette Laonnaise, Banon, Barberey, Belletoile, Bleu de Laqueuille, ... show all ... , Bougon, Boule Du Roves, Bourdin Goat Log, Boursault, Boursin, Bouyssou, Brebirousse d'Argental, Brebis du Puyfaucon, Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Brillat-Savarin, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buche de Chevre, Buchette d'Anjou, Bûchette à la Sarriette, Butte, Cabecou, Cachaille, Camembert, Camembert Calvados, Camembert de Normandie, Cancoillotte (Cancoyotte), Caprice des Dieux, Carre de l'Est, Casu marzu, Cathelain, Cendre d'Olivet, Chabis de Gatine, Chaource, Chaumes, Chavroux, Chèvre, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Couronne Lochoise, Crayeux de Roncq, Cure Nantais, Delice de Bourgogne, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Filetta, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Gourmandise, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Kiri, La Taupiniere, L'Affine Au Chablis, L'Aveyronnais, Le Chevrot, Le Conquerant Camembert, Le Conquerant Demi Pont L'eveque , Le Duc Vacherin, Le Fium Orbo, Le Lacandou, Le Marquis Chevre, L'Ecir de l'Aubrac, Lingot des Causses, Lingot Saint Bousquet d'Orb, Livarot, Lou Pevre, Macconais, Maroilles, Monastery Cheeses, Mothais a la Feuille, Munster, Nantais, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Pérail de Brebis, Petit Blaja, Picodon de Chevre, Pigouille, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, President Brie, President Light Brie, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Rocamadour, Rochebaron, Romans Part Dieu, Roule, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint-André, Saint Félicien, Saint-Marcellin, Selles sur Cher, Soumaintrain, Abbaye de Tamié, Tomme des Chouans, Touree de L'Aubier, Trappe de la Coudre, Vacherin, Valencay, Venaco, Vieux Corse, Vignotte