Roquefort is revered by cheese lovers for many different reasons. From our perspective what makes it so special is that it is such a pure expression of regional food. 

Roquefort is produced under strict AOC guidelines, including; the breed of sheep, feed patterns, and ensuring the cheese is matured in the caves surrounding the village of Roquefort-sur-Soulzon in France. 

The Coulet family has been producing Roquefort for over 130 years and five generations. They are the only producers to still remove the ‘morge’ by hand and choose to mature their cheese for an additional month than is required by the AOC (four months in total).

The result is a roquefort that is less salty and has a wider spread of blue veins than other interpretations. It's perfectly balanced. The cheese is porcelain in colour with a fine, creamy texture and a salt-and-peppery finish.
 
Weight | Apx. 1.3kg half wheel 

Milk | Sheep

Style | Blue  

Rennet | Animal 

Origin | Roquefort-sur-Soulzon, France