The Lou Rocaillou is a cousin of the famous Pérail. It can be enjoyed fresh or little matured. It was first a cheese produced on every single farm for a personal consumption on all major limestone plateau and on the Millau region. The curd cheese rennet, molded and then cut, gives a smooth and creamy cheese. The dough is smooth, thin, soft and slightly creamy, homogeneous, and rind is slightly white moulded. Matured for 2 weeks, the Lou Rocaillou can be kept to develop taste and flavours. Still made from raw ewe's milk.