Description & Tasting Notes Often described as ‘an iron fist in a velvet glove’, Roquefort is one of the most famous French appellation controlled cheeses. The flavour is big and bold with a burst of earthy, slightly spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. From Carles – an artisan producer that extract their own penicillium roqueforti mould from rye bread baked in house and hand-make cheese in small batches according to a traditional recipe.Other Notes & Serving Suggestions Enjoy Roquefort the traditional French way – on a baguette with lashings of farmhouse butter and honey. Roquefort is best served after dinner with a sweet dessert wine in the style of a Sauternes.Region: Midi Pyrénées, France Milk: Unpasteurised Sheep Rennet: Animal Size: approx 1.4kg half moon
