Roquefort Société is a celebrated blue cheese from the south of France, specifically crafted in the caves of Roquefort-sur-Soulzon. Made from raw sheep's milk, this cheese is renowned for its creamy texture and intense, tangy flavour, characterised by the blue veins of Penicillium roqueforti mould.
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced according to traditional methods, exclusively in the region's limestone caves. These caves provide the perfect humid environment for the cheese to mature over several months, developing its distinctive blue veins and complex flavour profile. The cheese pairs excellently with sweet dessert wines, such as Sauternes, and can be enjoyed on its own, crumbled over salads, or as a luxurious addition to various dishes. Roquefort Société is a testament to the rich cheesemaking heritage of France, offering a unique and sophisticated taste experience.
The name Stinking Bishop was appropriate due to its striking smell and unrivalled taste, developing a strong following amongst cheese lovers for its unique qualities. This smelly Stinking Bishop is...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
The smooth, silky texture of Baron Bigod cheese, paired with the rich truffle-infused cream, creates a decadent experience that is sure to impress. Whether you’re a truffle enthusiast or simply...
Roquefort Société is a celebrated blue cheese from the south of France, specifically crafted in the caves of Roquefort-sur-Soulzon. Made from raw sheep's milk, this cheese is renowned for its creamy texture and intense, tangy flavour, characterised by the blue veins of Penicillium roqueforti mould.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
