Roquefort

Roquefort is a renowned French blue cheese made from raw sheep's milk, with a distinct flavour due to the use of Penicillium roqueforti mould.  It holds a protected designation of origin (PDO) for its exclusive production in the designated region. Aged in limestone caves in Roquefort-sur-Soulzon for three to five months, it has a crumbly texture and a sharp, tangy taste with notes of butter and sweetness. Roquefort pairs well with crusty bread, fruits, and sweet wines.

Roquefort Paxton & Whitfield

Flavour notes:, Distinctively tangy and salty, with a sharp acidity.

Roquefort

White, crumbly and slightly moist, Roquefort has distinctive veins and pockets of blue mold. Its flavors hint of sweet butter, caramel, smoke and salt

Roquefort AOP

Roquefort

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Roquefort Societe blue cheese made using the unpasteurized sheep milk from the heart of France, crafted with liquid penicillin found in the damp

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