Roquefort is made to strict A.O.C conditions. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they are then transported to the Fleurines. The Fleurines are natural caves that provide the perfect microclimate for aging cheese, all the worlds Roquefort is aged here.
Roquefort’s natural rind should be shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.