Raw Sheep's Milk
Roquefort is made using the milk from the local Lacaune sheep. This famous cheese is still matured in the limestone caves of Cambalou in natural cool and damp environment. Roquefort is made by small dairies who extract their own Penicillium Roqueforti from rye bread baked in-house. This cheese was the first and only Raw milk blue vein being imported into Australia. A martyr for the cheese industry making it one of the most unique and loved cheeses available in Australia.
The texture is creamy and high in moisture. The flavour is a powerful mix of blue minerality and salty tang, spiced notes and a fresh sweetness from the raw milk.