Roquefort-sur-Soulzon, France

Unpasteurised Sheep’s milk , animal rennet

Blue Cheese

. The blue mould’s penicillin is cultivated in rye breads made on site and all the cheeses are matured in caves where the blue mould spreads naturally giving the cheese a robust piquant flavor.

Made from the extremely flavourful milk from the Lacaune sheep’s milk you will find it melts in your mouth like butter with a few pops of calcium crystals that pop as you enjoy this amazing blue.

To enjoy Roquefort smear it on a freshly baked banquet with a good helping of a minimally salted butter.