Roquefort has been a protected cheese since 1411 and must be made in the Roquefort-sur-Soulzon area of Southern France with Lacaune Ewes’ milk. The Carles family are now third generation cheese makers, having begun production in 1927. The Penicillum Roqueforti used to mould the cheese is even extracted from rye bread that is baked in house and the cheeses are aged in moist, breezy caves near Roquefort.
Roquefort is an intense and powerfully flavoured, strong cheese with a wet, creamy texture and gritty blue moulds. The flavour is fruity and salty but well balanced.
This cheese is aged for 3 months and is made with raw ewes’ milk and traditional rennet.
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