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Roquefort

Roquefort, ewe milk cheese available to sell

Roquefort is probably the world’s greatest blue cheese. It is produced entirely from milk of ewes that feed on vast limestone plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. Ripening of the cheeses takes place in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort cheese should be white and faintly shiny. The taste of the Roquefort cheese is complex, but quite outstanding... Soft, creamy, slightly salty, with an
aftertaste that leaves the palate craving for more. A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs. The “pâte” should be cohesive at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk.

 

En savoir plus
Matière grasse (%) : 52%
Protides (g) : 21
Lipides (g) : 32
Glucides (g) : 1.8
Sel (g) : 3.6
Valeur énergétique kCal : 372
Valeur énergétique Kj : 1541
Ferment : oui
Traitement du lait : lait cru et entier / Raw milk / Leche cruda / Rohmilch / Leite cru / Latte crudo
Ingrédients : lait, sel, ferments, chlorure de calcium, présure, penicillium roqueforti / Milk, salt, ferments, chloride of calcium, rennet, penicillium roqueforti / Leche, sal, fermentos, cloruro de calcio, cuajo, penicillium roqueforti / Milch, Salz, Fermente, Kalziumchlorid, Renne, die ist penicillium roqueforti / Leite de ovieja, sal, fermento, cloreto de cálcio, abomaso, penicillium Roqueforti / Latte di pecora, sale, fermento, cloruro di calcio, caglio, penicillium roqueforti
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / Leche y derivados Huevo y subproductos del huevo Frutos de cascara / Milch und Milcherzeugnisse Ei und Eierzeugnisse Schalenfruechte / Leite e produtos lacteos Ovo e subprodutos de ovo Noz / Latte e prodotti lattiero-caseari uovo e derivati dall'uovo frutta a gusci

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Season
Summer - Fall - Winter
Maturing
4 months For US delivery maturing extended over 60 days

Pieces

Weight
200 g (7 Ozs)

Pairing cheese and wine

Sweet white wine: Sauternes (Sémillon, Sauvignon grapes) Natural sweet wine: Maury (Grenache Noir grape) Powerful red wine: Madiran (Tannat, Cabernet grapes)


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