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Roquefort

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The ever classic sheets milk blue from southern France. All the cheeses carrying the name of Roquefort have been ripened for at least three months in the natural caves as defined by the AOC. In the young cheese the mould is pale and green, As it ripens it becomes bluer and then grey. With Stilton and Gorgonzola, Roquefort is one of the greatest blue cheeses in the world. Fruity, tangy, salty. Unpasteurised and non vegetarian

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