WHAT IT TASTES LIKE: Powerful and intense, tangy and spicy, salty and slight grainy finish. Juicy and moist texture.
WHERE IT COMES FROM: In 1926 Roquefort was the first cheese to gain protected origin status – which means that it must be made entirely from the raw milk of Lacaune sheep in the area of Roquefort-sur-Soulzon. There are now only seven producers of Roquefort in France and ours comes from the Coulet family, which has been producing beautiful cheese since 1872. Matured in the deep limestone caves of Cambalou, where the bacteria which creates the blue mould – Penicillium roqueforti – naturally lurks.