Description: Roquefort is made with raw sheep's milk in the Midi-Pyrenees region of France. Grown on bread, the penicillium roqueforti is traditionally made according to precise specifications. The cheese is drained on tables following traditional methods. For 3 days, each cheese is turned over, 3 times a day. It is during this time that the openings for mould slowly begin to form. Finally, the cheese is ripened on oak shelves in natural cellars. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. Roquefort cheese is moist and breaks into little pieces easily.
Serving Tips: A classic cheese on a cheeseboard; It is also used in salads and dressings.
Wine Pairing: It goes well with Tariquet and Riesling or with red wine like Pauillac.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.
