Description
Roquefort is known for its bold and complex flavor, thanks to the raw sheep's milk it is made with and the veins of the blue mold Penicillium roqueforti weaving through the paste of the cheese.
The wheels of Roquefort AOP that we get from the award-winning cheesemaker and affineur Rodolphe Le Meunier are a picture-perfect representation of this iconic cheese. Diving into a wedge of this cheese reveals the signature crumbly texture and distinctive flavor profile that is at once sharp, tangy, and salty, with both slightly sweet and earthy undertones.
World famous French cheesemaker Roldolphe Le Meunier's operation is based in the Loire Valley of France (though his Roquefort is made and aged in Roquefort-sur-Soulzon, per AOC regulations). 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 and humidity. Every wheel is full of love for the art of cheesemaking.
More Information
- Beer Pairings
- Porter
- Country of Origin
- France
- Region
- Roquefort
- Type of Milk
- Sheep
- Milk Treatment
- Raw
- Rennet
- Animal
- Cheese Style
- Blue
- Allergens
- Milk
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!
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