Roquefort is ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder wrote of its rich aroma. It was the favorite cheese of Charlemagne, and in 1411, King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-Soulzon. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. Roquefort quality comes from the ewe's milk, the processing of the curd, the "penicillium roqueforti" and then the maturation in natural caves. The milk is so prized that any leftover milk is saved, which is then used to make France's Valbreso Feta.
The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (because it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly.
- Made from unpasteurized sheep's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
Continental United States
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