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Roquefort

Know your product

Legend has it that when the winter came, an Aveyron shepherd forgot a sheep cheese in the cave he used to take shelter in. Six months later when he came back, he tasted the cheese that was moldy, and liked it a lot. Roquefort was born.
Today, Roquefort is made according to a very strict process, and only with the milk of the Lacaune breed of sheep. The method delivers a creamy and soft cheese, with a strong taste and a long finish, as well as subtle and fine aromas.

How to buy

Make sure your Roquefort packaging is intact and has no holes.

how to keep

Keep Roquefort in the fridge until the use-by date.

Tips

You can make a delicious Roquefort sauce to use in pasta or meat dishes.

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
AoÃ.
yes
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

Get a detailed data sheet

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