Region and country of Origin:
Roquefort village in southwestern France.
Type of Cheese:
Raw, whole, unpasteurized, sheep's milk.
Texture:
Creamy and rich, with blue veins running throughout.
Rind:
White and edible.
Tasting Notes:
Salty, pungent, and piquant. A truly potent cheese that either inspires love or repulsion.
Wine Pairing:
Goes well with a fine dessert wine such as a Sauternes or Port.
Serving Suggestion:
Serve as part of a cheese board, transformed into a salad dressing, with a ripe pear, or as an addition to a special canape.
