Unpasteurised Ewe's milk - Aveyron, FRANCE
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 taste of the Roquefort is complex, but quite outstanding... Soft, creamy, slightly salty, with an aftertaste that leaves the palate craving for more.
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