Roquefort Societe Cheese
Societe Roquefort has an ivory-colored paste with emerald-green veining and a creamy, moist texture. Its rich, intense sheep milk flavor balances the blue mold aroma creating the magic taste that made Roquefort famous the world over.
As low as $8.98
Born in an extraordinary location, Roquefort Societe cheese is made with perfumed raw milk from an incredibly adaptable breed of ewes, Lacaunes. Each sheep gives 16 gallons of milk per season – much less than cows - making this milk rare and its cheese precious. Century-old tradition and human dedication have made this cheese world famous and the French philosopher Diderot called Roquefort the 'King of Cheeses' during the Age of Enlightenment. Roquefort cheese is crafted with liquid Penicillium roqueforti found in the damp caves. Combined with the ewes milk and aged for a minimum of 90 days in the natural limestone caves of Roquefort and cellars, Roquefort is created. For the production of this French gourmet cheese, the AOC regulations require the use of whole, raw sheep's milk coming from within the Roquefort region, and from the ewe's of the Lacaune breed. The area is famous for its limestone geology, which dictates the species of grass and wild flowers that grow upon it, and this influences the taste of the milk which lends itself to the slight aroma of hay. This semi-soft cheese is moist, called weeping; it has a sweet, nutty flavor with a slight sharp bitterness. Such an exemplary Roquefort, worthy of its multiple awards. Roquefort is a very reliable addition to a cheese board and will add a pop of flavor to any salad or proudly served as a dessert cheese. To really get the full flavor of this delicious cheese - crumble on a fresh just off the grill steak or atop a crusty bread with your favorite drink. We hand-cut and wrap this gourmet cheese in wedges of 8 ounces and 1 pound and you can also buy a small 3.5 oz. package or a cases and a half moon cheese of approx. 3 pounds.
|Ingredients||Whole sheep's milk (unpasteurized), salt, lactic starter, calf rennet, Penicillium Roqueforti. Aged over 90 days.|
|Unit Size||Wedge of 1 pound, Half Wheel of 2.9 pounds, 3.5 ounces (case), 3.5 ounces each|
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