There are only 7 producers of Roquefort cheese remaining today; Roquefort is one of the smallest and all production is done by hand. Their penicillium roqueforti is even harvested from rye bread which they bake themselves. Being kept cool with fresh mountain air while it ages leaves this cheese with a well-balanced paste that is fruity and peppery.
NOTE: We currently offer this product for local delivery, local pick up and for purchase in our shop.
MILK TYPE: Sheep
ORIGIN: Puy-de-Dôme, France
AGED: minimum 2-3 weeks