Caruchon is a sheep's milk cheese from the Papillon House in Aveyron. This gourmet artisanal cheese is made from pasteurized pure sheep's milk and was awarded a Gold Medal in Paris in 2006.
The cheese is soft and melts easily, has a light aroma that can be called pleasant. During the first weeks of maturing the rind is regularly washed with brine. Then the rind starts to develop into a natural, edible white mold, resulting in a mixed rind washed and bloomy; something you don't often see in a sheep's milk cheese. The color of the rind becomes darker with time and the taste becomes stronger with time, but not too strong.
This cheese has similarities with the Pont l’Èvêque because of its shape and the type of its rind, but at the same time is reminds us of a Reblonchon because of the firmness of the paste and the creaminess.