With Roquefort's fine, milky-white body veined with emerald green, and its well-balanced flavor, this cheese has been appreciated for generations. The secret of Roquefort's manufacture lies in the cellars built in the 17th century. Thanks to the fleurines that allow the air to circulate in the cellars, master cheese-makers are able to maintain the relative humidity near to saturation point. These are the ideal conditions for the development of the subtle and unequalled flavor of Roquefort .
In accordance with the AOC Roquefort regulations, the production of Roquefort requires whole, raw sheep's milk. In order to be used in Roquefort production, this milk must come from within the Roquefort region, and from the ewe's of the Lacaune breed. Roquefort is delicious on a baguette, salad, or melted on a steak. Enjoy with your favorite bottle of Sauternes for a delicious ending to any memorable meal.
- Made from unpasteurized sheep's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by hand.