Often called ‘the king’ of cheese, this blue cheese is made from unpasteurised ewes milk.  Made with a special mould grown on rye bread in caves during autumn.  The mould is then ground to a fine powder & used to seed the young curds during cheese making. Pair this cheese with Sauternes or a late harvest Sauvignon Blanc.

Origin: France, Roquefort
Cheesemaker: Fromageries Papillon
Processing: Unpasteurised
Rennet: Animal Rennet