{"id":258617,"date":"2024-08-30T11:54:02","date_gmt":"2024-08-30T11:54:02","guid":{"rendered":"https:\/\/kaempff-kohler.lu\/a-guest-from-occitanie-le-claousou-kaempff-kohler-cheese-of-the-month\/"},"modified":"2026-07-14T07:53:08","modified_gmt":"2026-07-14T07:53:08","slug":"a-guest-from-occitanie-le-claousou-kaempff-kohler-cheese-of-the-month","status":"publish","type":"post","link":"https:\/\/kaempff-kohler.lu\/en\/a-guest-from-occitanie-le-claousou-kaempff-kohler-cheese-of-the-month\/","title":{"rendered":"A guest from Occitanie: Le Claousou \u2013 Kaempff-Kohler cheese of the month!"},"content":{"rendered":"

[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.0″ _module_preset=”default”][et_pb_row _builder_version=”4.27.0″ _module_preset=”default” theme_builder_area=”post_content” min_height=”971px” custom_margin=”-29px|auto||auto||”][et_pb_column _builder_version=”4.27.0″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Le Claousou<\/strong> is a unique creation inspired by Mont D\u2019or, but made from sheep\u2019s milk.<\/p>\n

This cheese was created in 2012 at the initiative of F\u00e9dou, a cheese dairy that was founded about thirty years ago on the Causse M\u00e9jean and whose mission was to prevent the desertification of this arid and austere limestone plateau, whipped by the winds.<\/p>\n

The initial idea was to produce a cheese with a strong taste and a very creamy texture. But during the ripening process, the prototypes tended to collapse. Hence the use of spruce hoops, from the Jura. This natural belt gives the Claousou woody and smoky notes. <\/p>\n

Its rind is washed regularly with water and salt and ends up offering beautiful ivory and pink highlights.<\/p>\n

Originating from Loz\u00e8re, one of the 5 departments of the Occitanie region, this cheese with its very particular shape evokes the dry stone enclosures built around the shepherds’ vegetable gardens, to protect them from the greedy sheep.<\/p>\n

Claousou expresses the richness of the Loz\u00e8re terroir and traditional cheesemaking know-how.<\/p>\n

With its creamy texture, its lactic and animal taste and its subtle aromas, it is perfect for cheese lovers who are looking for new discoveries.<\/p>\n

Come, discover and taste Claousou, cheese of the month at Kaempff-Kohler<\/a><\/strong>. <\/p>\n

 <\/p>\n

—–<\/p>\n

\u201cLe Claousou\u201d<\/strong> is a unique creation inspired by the famous Mont D\u2019or cheese, but made from sheep\u2019s milk.<\/p>\n

This product was created in 2012 at the initiative of F\u00e9dou, a cheese dairy that was founded about thirty years ago on the Causse M\u00e9jean and whose mission was to prevent the desertification of this arid and austere limestone plateau, whipped by the winds.<\/p>\n

The initial idea was to produce a cheese with a strong taste and a very creamy texture. But during the ripening process, the prototypes tended to collapse. Hence the use of spruce hoops, from the Jura. This natural belt gives the Claousou woody and smoky notes. <\/p>\n

Its rind is washed regularly with water and salt and ends up offering beautiful ivory and pink highlights.<\/p>\n

Originating from Loz\u00e8re, one of the 5 departments of the Occitanie region, this cheese with its very particular shape evokes the dry stone enclosures built around the shepherds’ vegetable gardens, to protect them from the greedy sheep.<\/p>\n

Claousou expresses the richness of the Loz\u00e8re terroir and traditional cheesemaking know-how.<\/p>\n

With its creamy texture, its lactic and animal taste and its subtle aromas, it is perfect for cheese lovers who are looking for new discoveries.<\/p>\n

Come, discover and taste Claousou, cheese of the month at Kaempff-Kohler<\/a><\/strong>.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Claousou is a unique creation inspired by Mont D\u2019or, but made from sheep\u2019s milk. This cheese was created in 2012 at the initiative of F\u00e9dou, a cheese dairy that was founded about thirty years ago on the Causse M\u00e9jean and whose mission was to prevent the desertification of this arid and austere limestone plateau, whipped by the winds. The initial idea was to produce a cheese with a strong taste and a very creamy texture. But during the ripening process, the prototypes tended to collapse. Hence the use of spruce hoops, from the Jura. This natural belt gives the Claousou woody and smoky notes. Its rind is washed regularly with water and salt and ends up offering beautiful ivory and pink highlights. Originating from Loz\u00e8re, one of the 5 departments of the Occitanie region, this cheese with its very particular shape evokes the dry stone enclosures built around the shepherds’ vegetable gardens, to protect them from the greedy sheep. Claousou expresses the richness of the Loz\u00e8re terroir and traditional cheesemaking know-how. With its creamy texture, its lactic and animal taste and its subtle aromas, it is perfect for cheese lovers who are looking for new discoveries. Come, discover and […]<\/p>\n","protected":false},"author":4,"featured_media":244769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-258617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\nA guest from Occitanie: Le Claousou \u2013 Kaempff-Kohler cheese of the month! - Kaempff-Kohler<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaempff-kohler.lu\/en\/a-guest-from-occitanie-le-claousou-kaempff-kohler-cheese-of-the-month\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A guest from Occitanie: Le Claousou \u2013 Kaempff-Kohler cheese of the month! - Kaempff-Kohler\" \/>\n<meta property=\"og:description\" content=\"Le Claousou is a unique creation inspired by Mont D\u2019or, but made from sheep\u2019s milk. This cheese was created in 2012 at the initiative of F\u00e9dou, a cheese dairy that was founded about thirty years ago on the Causse M\u00e9jean and whose mission was to prevent the desertification of this arid and austere limestone plateau, whipped by the winds. The initial idea was to produce a cheese with a strong taste and a very creamy texture. But during the ripening process, the prototypes tended to collapse. Hence the use of spruce hoops, from the Jura. This natural belt gives the Claousou woody and smoky notes. Its rind is washed regularly with water and salt and ends up offering beautiful ivory and pink highlights. Originating from Loz\u00e8re, one of the 5 departments of the Occitanie region, this cheese with its very particular shape evokes the dry stone enclosures built around the shepherds' vegetable gardens, to protect them from the greedy sheep. Claousou expresses the richness of the Loz\u00e8re terroir and traditional cheesemaking know-how. 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