Fumaison de Lavort – Smoked Sheep’s Milk Cheese

Fumaison de Lavort is an artisanal sheep’s milk cheese from the Auvergne region of central France, crafted in the volcanic landscapes near Puy-de-Dôme. A cousin to the well-known Saint-Nectaire style, this tomme is matured for several months before being gently cold-smoked over beechwood. The result is a firm yet supple paste with buttery, nutty flavours enhanced by a delicate smokiness. Its natural rind, slightly rustic and golden-brown, reflects the careful affinage and smoking process that gives the cheese its distinctive identity.

Country of origin: France
Region, town: Auvergne, Puy-de-Dôme
Source of milk: Sheep’s milk
Texture: Semi-firm, supple, creamy on the palate
Flavour: Buttery, nutty, delicately smoky, savoury finish
Aging time: from 2–4 months

Serving suggestion: Serve as the centrepiece of a cheeseboard with cured meats, walnuts, and sourdough. It also melts beautifully—try it in toasted sandwiches, gratins, or over roasted root vegetables for a rustic twist.

Wine Pairing: Enjoy with a medium-bodied Shiraz or Grenache, a crisp Chardonnay, or a refreshing Pale Ale. For a bolder match, try with a smoky whisky.

A little history / fun fact:
The name Lavort comes from the volcanic mountain pastures where the cheese is produced. Smoking cheeses is a traditional preservation method in mountainous regions of France, and today Fumaison de Lavort is one of the few sheep’s milk cheeses still made this way.