Roquefort is considered the "King of cheeses." It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of Penicillium roqueforti and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. They should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould.

3 lb wedge

his item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

Made from sheep's milk

Imported from France