- Raw Sheep's milk -
Peppery, ice-creamy, and arguably the world's greatest blue! Roquefort is protected by AOC guidlines, and has had its name and methods protected since 1411.
This cheese is unique from start to finish. Penicillium roqueforti (the mould that gives Roquefort its unmistakable character) is found in the soil of local caves of Roquefort-sur-Soulzon . Traditionally, cheesemakers would leave bread in the caves for 6-8 weeks, until the bread was consumed by the mould. Then, they would dry the bread to produce a powder. Nowadays, the mould can be grown in a laboratory, allowing for greater consistency in this marvelous cheese.
The mould combines with sweet Lacaune ewe's milk, aged in the natural Combalou caves of Roquefort-sur-Soulzon, to create the heavenly Roquefort. The only unpasteurised blue to be imported into Australia, Roquefort's rich, creamy, moist texture holds divine flavours - sharp, tangy, salty, peppery, with a touch of fudgy sweetness. Be prepared to fall in love.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.