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

L’Encalat is a distinctive sheep’s milk cheese from the Larzac plateau in Aveyron, Occitanie, made by the Bergers du Larzac cooperative in La Cavalerie. Often described as a “sheep’s milk Camembert,” it combines the soft, bloomy-rind character of Camembert with the richer, sweeter personality of sheep’s milk. 

L’Encalat is made from whole, thermized sheep’s milk, meaning the milk is gently heat-treated at a lower temperature than full pasteurization. It is a pâte molle à croûte fleurie—a soft cheese with a white bloomy rind, which is traditionally sold as a petite wheel in a wooden box. 

As it matures, the paste progresses from relatively firm and delicate to supple, creamy and almost flowing at room temperature. Longer maturation also increases its intensity and characteristic tang.

Sugguested pairings: Picpoul, Limoux, Languedoc, Corbières, Rosé