L'Encalat, sheep's milk, Occitanie, France, 8.4oz/each

Although it has the same shape and color as Camembert from Normandy, Encalat is made in Aveyron from sheep's milk! Its slightly acidic and penetrating flavours, usual of sheep's milk, intensify as it matures. They add to the damp cellar flavours characteristic of the Camembert flora. They will offer more character than a Pérail, their cousin of local tradition.