The Societe Roquefort master cheese-makers have been lavishing the same care and savoir-faire in the making of Roquefort since 1863. Roquefort cheese is crafted with liquid Penicillium roqueforti found in the damp caves. Combined with the ewes milk and aged for a minimum of 90 days in the natural limestone caves of Roquefort and cellars, Roquefort is created.
This white semi-soft cheese is elegantly garnished with green patches and it is a weeping cheese, producing a lot of moisture. For the production of this French gourmet cheese, the AOC regulations require the use of whole, raw sheep's milk coming from within the Roquefort region, and from the ewe's of the Lacaune breed.
Roquefort is an ideal cheese in a salad, as a dessert cheese, on a steak or just on some toast with your favorite drink.
We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces and you can purchase an half moon wheel of approx. 3 pounds.
Ingredients:whole sheep's milk, salt, lactic starter, calf rennet, penicillium roqueforti.