- Selection n° 1 -

Lou Bren

With its orangey rind and its smooth ivory paste, Lou Bren is a soft cheese that has a slight sheep smell. Its delicate and slightly floral aromas make it relatively approachable for the least experienced cheese lovers.




This cheese is ripened in warm and humid cellars for about 20 to 45 days. It is thanks to this step that Lou Bren obtains such a floral savour, while remaining soft in mouth.

Tasting tips

Pairing cheese and wine

A regional Madiran (soft and fruity red) will match Lou Bren well.

Lou Bren

In 1996 was born the cooperation project “Les Bergers du Larzac” (“The Larzac Shepherds”), formed by 11 farmers, including the original founder André Parenti. The idea was to create value through the milk of their sheep, and help in the establishment of young farmers far from the industrial quota system. From the beginning, the cooperative have bought Roquefort Coulet’s premises from the Cavalerie and hired a cheese expert. The first production started on April, 8th 1996 with Pérail and a sheep’s tome. Today, this structure enables to make a living for 17 families: 6 delivery man and 11 cooperative’s employees.

Did you know that ?

Just like Chevrotin des Aravis (goat milk), this fruity cheese is often seen as a sheep version of Reblochon, as it looks very much like it and follow a similar making process.



Commercial name : Lou Bren Name : Sheep pasteurised milk cheese Type : Soft washed rind cheese Preservation : Around 8°c
Fat content : 27% Ingredients : Pasteurised sheep milk, lactic ferments, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : Les Bergers du Larzac Address : 12 230 La Cavalerie