Roquefort

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Roquefort

Rouergue, France Unpasteurised Sheep's Milk

Roquefort has a truly extraordinary history.  Reputedly "invented" when a shepherd boy who was sheltering in the entrance to one of the Cambalou caves, spied a lovely young girl and left his bread and soft cheese sandwich to pursue her.  When he returned some time later the cheese had developed a blue mould, with a strong mineral odour.  The shepherd decided to eat it anyway and was amazed at how delicious it was.  

Roquefort is made using the milk from the local Lacaune sheep and is still matured in the limestone caves of Cambalou where the blue mould, Penicillium Roqueforti grows in the cool and damp environment.

The texture is creamy, yet gritty.  The flavour is a powerful mix of steely blue minerality and salty tang.

Best paired with sweeter styles of wine, traditionally Sauternes.

$12 / 100g

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