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Cheese Details

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	Roquefort Producers of Roquefort might argue that their cheese is the oldest in production, being mentioned in the writings of Pliny in AD79. The exclusive rights to mature the cheese that were granted by Charles VI in 1411 still stand today, a restriction that can be justified because it is only in the caves of Mont Combalou that such ideal cellar conditions exist. Within these caves, fleurines (natural chimneys) provide perfect ventilation for the cheese whilst it matures. The ewes that roam the Grands Causses mountains only lactate from December to July, so Roquefort is a seasonal product. The cheese itself is one of the three definitive blue cheeses. It is intense, powerful and has a gritty texture that makes it truly individual. Only sweet wines or port will withstand a good Roquefort.
	Price per 100g £2.39
	Type Blue Country France Region Auvergne and the Causses Milk Ewe's Milk Ideal food Noodles with roquefort and walnuts Size 20cm diamter, 8.5-10.5cm high Weight 2.5-3.9kg Raw milk: Yes Code 210527

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Auvergne and the Causses

Ewe's milk

Auvergne and the Causses
This region is somewhat tucked away in the middle of France. But do not ignore it, for the Auvergne and the Causses is home to many of the country’s most famous cheeses. Saint-Nectaire, Forme d’Ambert, Salers Tradition and Roquefort all are produced in this remote area south west from Burgundy and the Rhone Alps.

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