The sheep's gourmet milk cheese Lavort or Brebis du Lavort is still relatively unknown outside the Auvergne in France; it was only created in 1989.

This gourmet cheese has a rare shape; it has a sunken center and a rustic exterior that just says 'handmade at the farm'. Lavort has a highly mould-covered rind, needs at least 120 days of maturing, perhaps even 180 and is matured in the humid cellars of an old water tower.

The taste of the Lavort is rich and it has a subtle flavor of fresh milk. The paste has a white and yellow color and yields a sweet, nutty flavor. Lavort has a Parmesan-like consistency and is a good match with fruits. Lavort is a popular breakfast cheese in France.