Roquefort

Roquefort is the founding father of all blue-veined cheeses and one of the oldest protected cheeses in the world. Made from the raw milk of Lacaune sheep in southern France and required by law to be aged in the natural caves of Roquefort-sur-Soulzon, where a unique microclimate allows the Penicillium roqueforti mold to thrive. The result is an intensely aromatic, salty-spicy cheese with a crumbly, creamy texture.

The flavor is unmistakable: deeply salty, savory and with a bold bite that lingers on the palate. The white sheep's milk gives the cheese a richer, fuller flavor than blue-veined cheeses made from cow's milk. In French cuisine, Roquefort is taken just as seriously as a grand cru wine, it is cheese at the very highest level.

Pairs well with: a glass of Sauternes, vintage port or a sweet Belgian abbey ale. Classic with walnuts and honey, crumbled over a beet or pear salad, or stirred into a warm sauce for steak. Compare with our Gorgonzola (Italy), Stilton (England) or Geitenkaas Blauwader (Netherlands).