Lavort (or Brebis du Lavort) is a rustic, raw sheep's milk cheese from France's Auvergne region, known for its distinctive cratered shape (like a volcano or sinkhole), earthy, meaty aroma, and rich, sweet, buttery flavor with nutty, grassy, and smoky notes, often aged on fir boards. Created in 1989 by Patrick Beaumont, it's made from Lacaune sheep milk and aged for months, developing a complex, stony rind with various molds, offering a taste that's both intense and surprisingly sweet.