Roquefort

Roquefort
Aveyron, France
Unpasteurized Sheep

 

  • Produced since ancient Roman Empire
  • The mold used is called Penicillum roqueforti, obtained from loaf of rye bread left to mold in caves
  • Texture is crumbly and smooth in the mouth, the flavors are salty, sharp and tangy
  •  Pair it with a Stout, Whiskey, Tawny Port or a Sauternes

Roquefort

PriceFrom C$7.30