Weight: 350
Maturation: minimum 6 months
Cheese Type: Uncooked, unpressed blue veins cheese
Legend tells of a shepherd in Roquefort-sur-Soulzon who, engrossed in his romantic pursuits, left his lunch in the Combalou cave. Upon rediscovering it months later, he tasted the transformed cheese and deemed it exceptional. Thus, Roquefort cheese was born. Its origins can be traced back to Pliny the Elder, a Roman writer and naturalist who mentioned it in his writings in 23 AD. The year 1411 marked a significant milestone when Charles VI granted the town of Roquefort-sur-Soulzon a monopoly on producing this delectable cheese.
This king of blue cheese is made from raw Lacaune sheep’s milk. Since 1976, more than 168 producers work together and share their know-how to produce Roquefort.
Probably the most popular blue cheese around the world, AOC Roquefort offers a salty but balanced flavour with lively and tangy aroma. Its texture is firm and tender, but also crumbly without being brittle. Use it crumbled in a salad or make a sauce for your steak, it will sublimate all your dishes.
Store in the fridge and consume within a few weeks of purchasing for optimal freshness and flavour.
Wine Pairing:
White wines (Sauternes)
Fortified wines (Tawny Port, Madeira, Sherry)
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Your Cheese Club Team
4 reviews for Roquefort La Pastourelle
Nicolas Guyon –
Texture is wonderfully creamy yet crumbly, and the flavor is strong, tangy, and slightly salty
Ray Wong –
Ordered many time, still good quality
Paul C –
This is a rather nice Roquefort. Releatively mild, but still with enough blue tang, and none of the metallic aspect which blue cheeses sometimes have. Quite reasonable value for the quality.
Claud –
The butterfly Roquefort was better
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