Blue
Sheep’s milk
Roquefort
Sheep’s milk, natural caves, and a salt level that stops the conversation.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Ripened only in the collapsed limestone caves at Roquefort-sur-Soulzon, where fissures called *fleurines* pull damp air through the cellars at a steady temperature. The mould, *Penicillium roqueforti*, was traditionally grown on rye loaves left in the same caves.
It is aggressively salty and sharp, with a sweetness underneath that only shows up once the salt recedes. Pair it with something sweet or it will simply flatten everything nearby.
Tastes of
salt
sheep’s milk sweetness
wet stone
a peppery burn
Put it next to
Sauternes
Honey
Walnut bread
Ripe pear
Tasting notes
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