Roquefort

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$22.49/Lb $24.99/Lb


From the caves of Combalou in southern France, Roquefort, arguably the worlds greatest blue, has had its name and methods protected since 1411! Roquefort's heavenly flavor is reminiscent of the cavern air where the cheese ripens and the mold naturally grows, transmogrifying the Lacaune ewe's milk it's made of. This variety is round, deep, and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges. Sweet and fudgy, its linger is peppery and sometimes quite spicy. Traditionally (spectacularly) paired with Sauternes.



Pronunciation: Roke-four


Just the Facts

Country
France
Region
Midi-Pyrenees
Milk Type
Sheep
Pasteurization
Raw
Rennet Type
Animal
Age
2-4 months

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.

    Pair with: A mild, creamy blue like Cambozola Black.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.

    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).



    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.

    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.