Roquefort

Made from raw sheep's milk and cave aged, this is considered one of the worlds finest cheeses. The paste is soft and moist, but crumbly. The interior has green-blue veining and a complex, intense flavor with spicy undertones. One of France's national treasures. Ripened in the caves of Mount Combalou; raw sheep's milk; penicillum roquefortii mold only. 3.3 million units produced each year; second only to Comte in France. 2 quarts of milk = 1# of Roquefort. Beverage suggestions: Sweeter dessert wines; Sauternes. Made by Papillon.

3 lb. wheel | 4 wheels per case