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In the mid 1700s the French philosopher Diderot called Roquefort “The King of Cheeses”. Made from solely the raw, whole milk of Lacaune ewes in the Roquefort region of France, the cheese is aged for a minimum of 90 days in limestone caves. The unique characteristics of the caves allows the Penicillium roqueforti mold to develop the striking emerald green veins within the ivory coloured cheese. This Roquefort is less pungent and intense than many others, making it a great entry into the Roquefort world. Let the cheese come to room temperature for at least one hour to allow the flavours to develop.
