Roquefort

Roquefort

A famous French blue cheese aged in caves at Combalou. This Ewes cheese has a tangy, salty flavour with sweet notes.

£12.25 per 250g
Not for export Unpasteurised Traditional Rennet PDO Sheep
PLU 579

Key Facts

  • CountryFrance
  • RegionPyrenees
  • AccreditationPDO
  • FlavourTangy and salty
  • Type of MilkSheep
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkSauternes

Nutrition

  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kcal369
  • Fat31
  • Of which saturates19
  • Carbohydrates2
  • Of which sugars0.1
  • Protein22
  • Salt1.8
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

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 Combalou 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.

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