ROQUEFORT
The Product
The king of blue cheeses, aged in the natural caves of Roquefort-sur-Soulzon. Creamy, tangy, and intensely flavored with characteristic blue-green veining.
Origin & Terroir
Only blue cheese made in these specific Aveyron caves can be called Roquefort. The Penicillium roqueforti mold is native to the caves' unique microclimate. Made exclusively from Lacaune sheep milk.
How to Enjoy
Crumble over salads, melt into sauces, or enjoy with honey and walnuts. Classic pairing with Sauternes (sweet-salty magic!) or Port. Spread on toasted walnut bread. A little goes a long way - use as accent, not main ingredient.
Did You Know?
Roquefort is France's first AOP cheese (1925) and one of the world's oldest, mentioned in 1070 AD! The caves maintain perfect 8-10°C temperature year-round. Legend says a shepherd left bread and cheese in a cave while chasing a girl - when he returned, the blue mold had grown!