Description
Roquefort cheese is salty, tangy, and sharp and has become widely available over the years. But Roquefort A.O.P. by Roldophe Le Meunier is the Park Place of Roquefort. It’s masterfully orchestrated with the best ingredients you can expect from a world renown cheesemaker. Every bite is full of crumbly texture and tingly tastes that with delight the palate.
Known throughout France as the “King of Cheeses,” Roquefort has a geologic history that dates back a million years ago. Volcanic eruptions formed the mountains and caves near the town of Roquefort-sur-Soulzon. The caves are important as their environment is the perfect breeding for Penicillium Roqueforti. The mold is the key component for the King of Cheeses and a requirement for A.O.P. (Appellation d’Origine Protégée or Protected Designation of Origin) status.
Regionally, the French use Roquefort in a variety of sauces, tarts, and quiches, but Americans typically spread it over bread or crackers. Our Roquefort is perfect as part of your next cheese or charcuterie board as the featured cheese. It is, after all, the King of Cheeses. Be sure to let it sit to room temperature before enjoying. Pair Roquefort A.O.P. with sweeter wines like Riesling or Rosé. Beer drinkers can pair it with nutty brown ales.
World famous French cheesemaker Roldolphe Le Meunier operates in the Loire Valley of France. He has dedicated his life to the craft of cheesemaking. Ever year Rodolphe creates cheeses with the finest textures, tastes, and aromas in the world. He ages each cheese with care and is mindful of both temperature in humidity. Every wheel is full of love for the art of cheesemaking.
More Information
- Beer Pairings
- Porter
- Cheese Style
- Blue
- Country of Origin
- France
- Type of Milk
- Sheep
- Wine Pairings
- Dessert Wine
Rodolphe Le Meunier
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
No reviews yet.
Click the button below and be the first to review Roquefort AOP (Raw Sheep's Milk Cheese)
