Moist, creamy and crumbly, with a complex, salty tang, Roquefort is one of France’s best-known cheeses, with a history stretching back to the Middle Ages. It’s made around Roquefort-sur-Soulzon in southern France, using raw milk from the region’s hardy Lacaune sheep, then aged in ancient limestone caves for at least 3 months. It’s a ripening cheese, so the texture becomes creamier and the flavours more intense over time. It’s traditionally served in salads and dressings, but we think it’s epic melted over steak, or paired with honey and sharp apples. Made using animal rennet.
Please note: this cheese is hand cut, so the weight given is approximate. We try hard to cut it as accurately as we can!
Product ingredients / allergens
Ingredients: Raw Sheep’s Milk, Salt, Cultures, Animal Rennet.
Allergy advice: for allergens, see ingredients in bold.