Though le Limousin is famous for its lush, rolling pastures and famous cattle, it is generally not recognized as a cheese producing region.
In fact, Caillou Cruesois is the first one I've ever encountered.
La Creuse, one of the départements in le Limousin region, is located halfway between Paris and Toulouse. Celebrated AOC cheeses are produced in every direction - to the north, the south, the east and the west - yet this area doesn't seem to offer many regional cheeses for sale to the general public.
Maybe one has to live in the area to experience what cheeses it has to offer?
Le Caillou Creusois is a hefty little unpasteurized cow's milk cheese that gives off an enticing, earthy, barnyard aroma. Yes, I consider a barnyard aroma enticing...when it comes to cheese.
The compressed pâte has a rich chalky texture that coats your taste buds with satisfying yeast and fresh milk flavors.
A refreshing white wine from the Loire would be a good match to this delicious cheese.