Roquefort PDO

Produced exclusively from raw sheep's milk, this cheese must be aged in the natural caves in Roquefort-sur-Soulzon, in the Midi-Pyrenees department (south-western France).
These caves are a sort of enormous natural refrigerator where molds, obtained from the spores of Penicillium roqueforti (the name itself is a guarantee), can proliferate and characterize this splendid cheese.
It has a creamy texture, pleasantly “unctuous” on the palate and a very strong aroma.
The flavor is full, intense, and very persistent, with saline notes that stimulate salivation and pair very well with quality sweet wines.

Ingredients: raw sheep's milk, salt, rennet, lactic ferments