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.
Cheese produced in limited quantity.
Fromagerie le Mouton Blanc
Raw sheep milk
Brushed rind, semi-firm non-cooked paste
3 to 4 months