• Rich and tangy flavour profile
• Perfect for adding depth to salads and dressings
• Pairs beautifully with fruits and nuts
• Made in the authentic tradition of French cheese-making
• Great for creating gourmet cheese platters
• An indulgent choice for discerning chefs and catering professionals

Pale appearance. Creamy, young cheese. Fresh and clean flavour. Slightly crumbly.

Roquefort is made with sheep milk and is the result of a process that can take up to 11 months.
The curds are cut into cubes and transferred into cheese molds, where they are drained and salted into cheese loaves.
The cheese loaves remain at the dairy for another ten days before being relocated to the caves for natural ripening.
Before entering the damp caves, the cheese loaves are pierced through about 40 times. These small holes allow air in and encourage the growth of the mold fungus.
The cheese loaves are left exposed for two to three weeks to ensure that enough mold has grown into the cheese and then they are wrapped up and left to mature under lower temperatures.
Three to ten months later, the cheese loaves leave the caves as Roquefort blue cheese.

• Rich and tangy flavour profile
• Perfect for adding depth to salads and dressings
• Pairs beautifully with fruits and nuts
• Made in the authentic tradition of French cheese-making
• Great for creating gourmet cheese platters
• An indulgent choice for discerning chefs and catering professionals

Pale appearance. Creamy, young cheese. Fresh and clean flavour. Slightly crumbly.

Roquefort is made with sheep milk and is the result of a process that can take up to 11 months.
The curds are cut into cubes and transferred into cheese molds, where they are drained and salted into cheese loaves.
The cheese loaves remain at the dairy for another ten days before being relocated to the caves for natural ripening.
Before entering the damp caves, the cheese loaves are pierced through about 40 times. These small holes allow air in and encourage the growth of the mold fungus.
The cheese loaves are left exposed for two to three weeks to ensure that enough mold has grown into the cheese and then they are wrapped up and left to mature under lower temperatures.
Three to ten months later, the cheese loaves leave the caves as Roquefort blue cheese.