Did you know?
This is what the French Pyrénées are
made up of. Sparsely populated green
valleys, separated by rugged mountain
ranges that keep them relatively isolated,
allowing each one to develop its own
personality as well as its own variety of
cheese, a food that has been part of the
culture and heritage of these mountains
for centuries.
Here, where industry has not
established any factories, nature
retains its leading role, whereas life
and products are more authentic
and healthier. In this setting, in the
picturesque village of Luzenac-de- Le Moulis Pyrénées. Each valley, a cheese.
Moulis, the fourth generation of
the Coudray family produces,
following the traditional
way, exquisite mountain
cheeses that have managed
to overcome all orographic
barriers and become
internationally renowned.
The LE MOULIS cheese dairy produces around 400 tons of cheese every year, made from top quality milk from local cattle.
The delicious heritage of grandfather Pujol
Around 1934, Mr Henri Pujol, a villager in the French
Pyrénées, decided to create his own cheeses and take
them to the market. The success of these handcrafted
pieces marked the beginning of the LE MOULIS family
cheese dairy. At present, Marie-Jo Coudray has taken over
from grandfather Pujol and continues to make cheeses in
the traditional way, aware that it is loyalty to this knowhow
that ensures a production of indisputable quality and
personality, appreciated by gourmets all over the world.
For Marie-Jo Coudray and her small team, milk selection is part of the traditional know-how. For the various specialties of LE MOULIS PYRÉNÉES (goat's, sheep's or cow's cheese-there is even a variety of the latter made from raw milk), only raw material from local cattle is used, fed on the fragrant grass of the Pyrenean countryside.
For Marie-Jo Coudray and her small team, milk selection is part of the traditional know-how. For the various specialties of LE MOULIS PYRÉNÉES (goat's, sheep's or cow's cheese-there is even a variety of the latter made from raw milk), only raw material from local cattle is used, fed on the fragrant grass of the Pyrenean countryside.
The brown rind of these cheeses, which is
completely natural and free of
additives, is the result of each cheese
being washed in brine.
LE MOULIS, an expansive nature
True to its love for tradition, LE MOULIS maintains manual processes both to apply the brine every two
days during the first two weeks and to turn the wheels during their ripening process, a crucial stage that is
carried out at the right temperature and on fir wood shelves at this artisanal cheese dairy.
The results are excellent;cheeses with a distinctive flavour that have won medals and are exported all over the world. Mountain specialties with a rustic appearance, strong and recognisable on the palate. At their fermentation stage after at least 4 weeks in the cellar, they are pieces with a pungent aroma and firm yet flexible (not dry) paste, with many small holes.
To the satisfaction of its cheese fans, Coudray has found the formula for combining its claim to tradition with the creation of new varieties, and the LE MOULIS PYRÉNÉES family continues to grow with the recent delicious blue sheep's milk cheese.
The results are excellent;cheeses with a distinctive flavour that have won medals and are exported all over the world. Mountain specialties with a rustic appearance, strong and recognisable on the palate. At their fermentation stage after at least 4 weeks in the cellar, they are pieces with a pungent aroma and firm yet flexible (not dry) paste, with many small holes.
To the satisfaction of its cheese fans, Coudray has found the formula for combining its claim to tradition with the creation of new varieties, and the LE MOULIS PYRÉNÉES family continues to grow with the recent delicious blue sheep's milk cheese.
This website has been made possible thanks to the contribution of a team of professionals who love cheese, its origins and the pleasure of eating it.