Loulier

Loulier is a traditional French cheese made from cow's milk, originating from the Auvergne region in central France. The cheese is named after the Loulier breed of cattle, which is native to the area. Loulier is a soft, creamy cheese with a mild, slightly tangy flavor and a smooth, buttery texture. It is typically aged for a short period, usually between 10 and 20 days, which contributes to its delicate taste.

The production process of Loulier involves coagulating the milk with rennet and then cutting the curds before heating them gently. The curds are then drained and pressed into molds, where they are left to mature. The cheese is often coated with a thin layer of edible wax or parchment to preserve its moisture and flavor during aging. Loulier is usually sold in small, round wheels with a diameter of about 10 centimeters and a weight of around 250 grams.

Loulier is commonly enjoyed as part of a cheese board or paired with wines from the Auvergne region, such as the local Beaujolais or a crisp white like Sancerre. It can also be used in cooking, such as in sauces, gratins, or as a filling for quiches. Due to its mild flavor, Loulier is often recommended for those new to French cheeses or for those who prefer a less assertive cheese experience.

While Loulier is not as widely known as some other French cheeses, it remains a beloved product in its native region. It is typically found in specialty cheese shops, fromagers, or at local markets, particularly in the Auvergne area. The cheese’s production is often artisanal, with many producers following traditional methods to maintain its authentic character.