Dairy

Lacaune

A tier

Lacaune sheep of southern France produce the milk behind Roquefort and a family of other ewe cheeses. Selection balanced volume with the protein and fat profile needed for blue-veined and pressed styles; the milk is rich, slightly sweet, and takes cultures and penicillium beautifully. Compared with East Friesian, Lacaune often emphasises cheese solids over absolute liquid yield. Beyond Roquefort AOC cellars, Lacaune milk becomes tommes, yoghurt, and industrial sheep cheeses across Occitanie. In the kitchen it browns well in baked pasta sauces and makes luxurious ice cream. The breed’s dairy reputation is inseparable from French sheep-cheese geography.