This bold blue cheese from the caves of Roquefort-sur-Soulzon is made exclusively from sheep’s milk and aged in natural caves. The distinctive blue-green veining creates a strong, tangy flavor that cheese enthusiasts cherish.
Traditional Cave Aging
Aged for a minimum of three months in the famous Combalou caves, this cheese develops its characteristic sharp, salty flavor and creamy texture. The natural penicillium roqueforti creates the beautiful blue veining throughout.
Tasting Notes
Intense and complex with notes of blue mold, salt, and a distinctive sheep milk richness. The texture is creamy yet crumbly, melting smoothly on the palate with a long, savory finish.
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