Aged according to tradition in the natural caves of the Massif Central
This unique cheese holds an international reputation and is directly associated with French Gastronomic excellence. Roquefort is a sheep milk cheese with a powerful aroma and taste, expressing strong and spicy flavours. The paste has a harmonious and melting texture with beautiful veins of mold. Roquefort is a result of the particular chemical reaction brought about in the caves of Combalou. The caves were created 200 million years ago when the mountains collapsed and the resulting faults in the rock favoured a natural ventilation and development of the blue mold known as Penicillium Roqueforti. The wheel of Roquefort cheese is called a “pain” and is placed in the cave after several days aging on a salt-covered wooden plank. Once in the cave the pain is placed on large oak planks and pierced several times allowing the spore-charged air to penetrate through to the very heart of the cheese. Then the magic begins, the Penicillium Roqueforti feeds on the curds, the paste becomes smooth, and the blue and grey veins gradually form over a period of 4-weeks. What takes place in these thousand-year-old caves is a miracle of nature, and according to immutable principle only 7 producers of Roquefort exist in the entire world.
Profile and character :
pâte with natural blue mould
We suggest you keep our cheeses at between 4 and 8°c. Prepare to serve Roquefort one hour in advance. It is delightful with leavened bread but will also bring a salad and your taste buds to life.
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Morbier PDO has a soft rind and a smooth and creamy texture marked with small holes, and a strongly pronounced taste characterised by a light creamy, buttery smell. This beautiful regional cheese is a true revelation for the palate. Morbier possesses a distinctive dark line running through its centre, which does not appear by accident. In the past during the winter the milk collection was low and so the mountain dwellers required two separate collections to make the cheese.
The cheese made from the morning milk was covered in a layer of ash, which provided a natural layer of protection, and then the curds from the evening collection were added on top of the ash. Today the ashes are plant-based, although the care that goes into the production of the cheese remains unchanged.
A unique cheese, the creation of which dates back to Roman times
The paste is soft and tender, superbly pearlescent with a fine and delicate grey-green marble appearance. The truly natural taste of local rustic aromas from a terroir of unspoilt biodiversity. Druids were already using the Fourme d’Ambert in the Forez massif, in Auvergne in Roman times. Its trail can be picked up again in the XVIIIth century when it was used as a rent for the summer farms along the Monts de Forez.