Nutrition Facts Print
Le Vlimeux is an uncooked, pressed, semi-firm paste cheese made from raw sheep's milk. It is ripened from 3 to 4 months. Its most particular characteristic comes from the old-fashioned smoking procedure using a handmade smokery in which only maple wood is used. This procedure gives a very unique and sought-after flavour. Its reddish colour is a sign of its strong character and this cheese reveals an array of aromas from buttery hazelnut to pink salmon.
Fromagerie le Mouton Blanc
Raw sheep milk
Brushed rind, semi-firm non-cooked paste
3 to 4 months