Cazelle de Saint Affrique is a soft-ripened, pungent cheese, made from pasteurized sheep's milk in the Midi-Pyrénées region of France. It is an artisan cheese, hand-fashioned in small rounds.

The cheese derives its name from the cazelle, a stone building common in Aveyron, the area where the cheese originates. Cazelles are used to house hay, and to shelter the local shepherds and their sheep.^[1] The Saint Affrique portion of the name references the commune of Saint Affrique, where the cheese is processed.

The cheese is made in a manner similar to Crottin de Chavignol. At six weeks old it has a smooth, dense and slightly gummy texture. The flavor is mildly nutty, with a very clean finish. The edible rind is supple, with a slightly bitter flavor.^[2]