Raw Sheep's Milk
Aged: 3 months
One of the most famous cheeses in the world, there are numerous characteristics that set this blue apart. Roquefort received France’s first AOC in 1925 & its fame starts with the renowned limestone aging caves of Combalou near the town of Roquefort-sur-Soulzon in southern France. The specific mold strain, Penicillium roqueforti, is harvested from huge 10-to 20-pound loaves of rye bread that are baked until almost black—leaving the interior moist & allowing a perfect environment for mold to grow. All this leads to a cheese filled with distinctive & thorough blue-green veining, a texture that is both creamy & crumbly & a flavor that is complex, robust & slightly salty.