Roquefort — France’s National Treasure
Roquefort is one of France’s most distinctive cheeses and can be considered a national treasure. Its method of making has been legally observed for more than 600 years, but it has a history dating back for over two thousand. A blockbuster blue, true Roquefort comes only from the Rouergue and is aged in the caves of Cambalou. Roquefort’s piquant yet balanced flavor and rich creaminess is unsurpassed.
“A special cheese in its class!” Max McCalman, Maître Fromager
Type: Raw sheep’s milk
Origin: Rouergue >> Map
Production and Aging: Aged in the caves of Mont Combalou for 3-9 months
Appearance: Round wheel, the pâte is ivory-white with holes and blue-green mold
Texture and Taste: Crumbly and moist, with a spicy, zesty and creamy taste
Serving suggestions: Pairs well with Sauternes, Muscats, and Banyuls. You might also try Madeira, Pedro Ximenez Sherries, or a red Zinfandel from California.
Similar Cheeses: Bleu d’Auvergne or Bleu des Causses, Fourme d’Ambert
