Type of Milk:
Sheep, unpasteurized
Origin:
France, Rouergue region. Roquefort is a cheese protected by A.O.C laws, which designate that the mold added to the cheese (P. roquefortii) must come from the caves of Combalou.
Rind:
No rind - the cheese is wrapped in foil
Flavor:
Slightly sweet and grassy with a strong spicy flavor
Uses and Pairings:
The complex flavors of Roquefort shine alone or can be paired with a fruit plate and plain baguette. Roquefort is also delicious on top of steak and in salads. Sweet wines tend to pair the best, although some people love to put a big, spicy red wine (Chateauneuf de Pape or other wines from the South of France) up against this blue cheese.
