There is Roquefort, and then there is Carles Roquefort. Made in the tiny hamlet of Martrin, France that has more ewes than people, this is a truly artisan cheese. Handmade, the producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune sheep breed - whose yield is notably large compared to other breeds - creating an intense, powerfully flavoured cheese. It is a slightly sweet and fruitier - making it exceptional amongst other Roquefort cheeses. The texture interchanges beautifully between the creamy curds and grittier blue moulds. A truly standout experience!
Sheep’s Milk France Unpasteurized
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