Flavour : salty, sharp, tangy
Aroma : mushroom, nutty

Roquefort is made with raw sheep's milk in the Midi-Pyrénée region of France. It is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. The cheese is drained on tables according the original method. For 3 days, each cheese is turned over, 3 times a day. It is during this time that the openings for mould slowly begin to form. Finally, the cheese is ripened on oak shelves in natural cellars.
Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. Roquefort cheese is easily moist and breaks into little pieces.
It is also mostly used in salads and dressings. It goes well with Tariquet and Riesling or with red wine like Pauillac.

Country of origin : France
Region of origin : Midi-Pyrénées
Milk type : sheep
Pasteurised : no
Cheese type : blue veined
Fat content : 28%