Roquefort is made using the milk from the local Lacaune sheep. This famous cheese is still matured in the limestone caves of Cambalou in a naturally cool and damp environment, and 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 down under!
The texture is creamy and high in moisture, with a powerful of blue minerality and salty tang, spiced notes and fresh sweetness from the raw milk.
