Raw Sheep's Milk
Roquefort is made using the milk from the local Lacaune sheep and is still matured in the limestone caves of Cambalou where the blue mould Penicillium Roqueforti grows in the 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 very special to most.
The texture is creamy, yet gritty. The flavour is a powerful mix of blue minerality and salty tang, spiced notes and a fresh sweetness from the raw milk.