Le Vlimeux is an uncooked, pressed, semi-firm paste cheese made from a mix of raw sheep's and cow'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, marked by smoky notes. It is one of the reasons why this cheese is called Vlimeux. An french expression refering to a mischievous or playful person. The remarkable color of its rind varies with warmer or colder temperatures. It explains why in summer its color is more of a bright orange while in winter it becomes more of a lighter yellow.
Cheese produced in limited quantity.