Roquefort AOP

Milk Type: Sheep
Style: Blue Veined
Treatment: Raw
Origin: Roquefort-sur-Soulzon, France
Rennet: Animal
Mouthfeel: Melt-in-your-mouth, Moist and Creamy
Flavor: Sweet, Sharp Tang, Buttery, Damp Cave, Smooth

To grasp the story of Roquefort, we must first travel back 1 million years from present day Roquefort-sur-Soulzon, France, to a volcanic eruption that shook with such fury it split the region’s Combalou Mountain in two. From this geological fortune a maze of tunnels were formed and in their faults and vents warm air circulated from the bottom of the rock pile to its rocky plateau. Man discovered two imperative things within these caves: the climate is naturally temperate and a specific mold called Penicillium Roqueforti can be isolated from its soil and used in production of blue cheese. This AOC protected cheese has many requirements, such as the use of raw milk from sheep that graze the Larzac plateau and its surrounding pastures. Every wheel must be made with the caves special mold and aged within its walls. Compared to its coveted counterparts, Rodolphe le Meunier’s wheel is the Cadillac of Roqeforts, boasting a mature subtlety and class.