Dairy

Berger de Rocastin

Berger de Rocastin is a French industrial-style soft-ripened sheep’s-milk cheese shaped as a small flat cylinder with a bloomy white rind. Beneath the rind the paste is ivory, creamy, and melting when ripe, with mild sheep sweetness, mushroom notes from the penicillium rind, and less salt aggression than Roquefort. It offers an approachable sheep alternative to cow Camembert for everyday boards. Serve at room temperature so the centre softens to a slow ooze; pair with baguette, grapes, and light reds or dry cider. It melts gently into sauces and baked potatoes. Keep wrapped in the fridge and finish within a few days of peak ripeness—overripe wheels turn ammoniated. The sheep milk base keeps a gentle richness even in mild, supermarket-friendly ageing.

Also known as: Berger de Rocastin, Bloomy sheep brie-style