 | Description: Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly. Made from unpasteurized sheep's milk.
Provided by igourmet.com
Type of Milk: Sheep
Where is it Produced: France
Wine Pairings:
| Port: Indulgence. Fortified, well aged wines cut right through the butterfat. The raisin tones of the wine and the mold of the cave combine to form "luxury".
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| Bordeaux: Well Structured. Big, complex with oak qualities against cave flavors and gun metal blue mold.
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| Cabernet Sauvignon: Well Structured. Big, complex with oak qualities against cave flavors and gun metal blue mold.
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| Meritage: Well Structured. Big, complex with oak qualities against cave flavors and gun metal blue mold.
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Current Price at igourmet.com: $ 0.00 |
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