Commentary
Roquefort is the most famous of French blue cheeses and is named after the small village of Roquefort which lies between the Auvergne and Languedoc in the Aveyron region of France. A series of earthquakes and landslides in the Comalou plateau millions of years ago created the unique site with natural faults called 'Fleurine' which are essential to the development of the cheese as they mature under the village. They ensure that the temperature and humidity remain constant throughout the year because when the temperature oustide the cave is higher, the faults draw air inwards and downwards, and when the temperature rises in the caves, the air is drawn upwards and outwards.
The region's climate is extreme with hot, dry summers and cold winters, which particularly suits the hardy sheep of the Lacaune race. These sheep are milked twice a day and the milk used to make the famous cheese by one of a handful of producers in the area.
Product Detail
Type of Milk
Sheep
Pasteurisation
Unpasteurised
Vegetarian
No
Country
Product of France
Region
Pyrenees
Organic
No
Flavour
Tangy and salty
Recommended Drink
Sauternes
Weight
250g
Recommended Partners
Confit Quince and AppleThe combination of quince and bitter sweet apples respects yet enhances the flavours of blue cheeses.
£3.99
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MonbazillacA delicious dessert wine. An ideal partner for many cheeses especially blue cheese.
£16.95
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Honey AcaciaThis honey, collected from hives placed in Acacia forests, contains no artificial additives.
£7.95
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