Roquefort Vieux Berger is an esteemed blue cheese crafted from raw sheep's milk in the Aveyron region of southern France. Produced by the family-run Vieux Berger, this cheese is aged in the natural limestone caves of Roquefort-sur-Soulzon, which create the perfect conditions for its development.
The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for its strong, pungent aroma, Roquefort Vieux Berger is typically aged for at least three months, allowing it to mature fully and develop its distinctive characteristics. This versatile cheese pairs excellently with sweet wines like Sauternes and can be enjoyed on its own, crumbled over salads, or incorporated into sauces, embodying the rich artisanal heritage of the Roquefort region.
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Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
Roquefort Vieux Berger is an esteemed blue cheese crafted from raw sheep's milk in the Aveyron region of southern France. Produced by the family-run Vieux Berger, this cheese is aged in the natural limestone caves of Roquefort-sur-Soulzon, which create the perfect conditions for its development.
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