French Cheese Roquefort

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.