There is a very small village in the Lot region of France called Carayac. About 20-30 km east of Cahors, there are a few makers of their namesake cheese, carayac. Made from raw sheep's milk in the fall, winter, and early spring, it is reminiscent of the Corsican strong cheeses as a filetta and a pecorino. It has a dissolving crust and a melting interior that while strong is definitely not nasty. Compared to a Coeur d'Arras or Vieux Lille from the north of France, it seems more supple and far less salty than the cow cheeses of the north. l had not seen it before this trip and fell into it at a Bellevaire on Rue des Moines in the 17th ( metro-Bronchant, ligne 13 ). l would smear it on my steering wheel in the summer, it smells so good. This is not Tomme de Carayac, but the original carayac.