- Selection n° 2 -

Rocaillou des Cabasses

With a rind covered with a white and delicate fluff, this cheese is as creamy as it is intense. This melting cheese has a pleasant, slightly peppery sheep flavor which get stronger and stronger over time.




Made at an altitude of 850m, this cheese comes from a traditional method of manufacture. It is molded with a ladle and the cheeses are upturned every day during its ripening time.

Tasting tips

Pairing cheese and wine

Pairing cheese and wine
The Rocaillou of Cabasses can be married with a regional red wine or a wine of Languedoc.

Our Rocaillou des Cabasses

In 1982, Jean-François and Rosine Dombre decided to buy some lands situated in the heart of the Causses that were abandoned since the first world war. They established their farm and choose to use the name of « Cabasses » in reference to these seedlings that will regenerate an old chestnut so it never dies. All their cheeses are made from raw sheep milk and Pérail is their flagship product. Today Jean-François and his daughter struggle for the recognition Pérail as AOC since he is the president of the Pérail Association.

Did you know that ?

This exceptional cheese is made from the milk of « Tête Noire » Manech sheeps, native sheeps from the Basque country. These sheeps are raised mainly for the quality milk they produce in large quantities, and which is used to make particular produces like Ossau-Iraty, another typical cheese of this region.



Commercial name : Rocaillou des Cabasses Name : Raw milk sheep cheese Type : Soft paste with natural rind Preservation : Around 8°C
Fat content : 19% Ingredients : Sheep milk, lactic ferments, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : Abca Address : 12520 Verrières