Roquefort

Roquefort is made from sheep’s milk and matured in the natural caves of Roquefort-sur-Soulzon, where the protected cheese develops its blue veining. The paste is moist and crumbly-creamy, with a striking combination of salt, sweetness, sheep’s-milk richness and blue spice. It is powerful, certainly, but the best Roquefort has enormous elegance too. Pair it with something sweet and you understand the classic combination immediately.