Roquefort Vieux Berger


About this product

First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder mentionned its rich aroma, It was also the favorite cheese of Charlemagne.  Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron.  A genuine Roquefort has a red sheep on the label and is only matured in natural limestone caves.  In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-Soulzon.  Nowadays, Roquefort cheeses still mature naturally in these same caves of this village for a minimum of 4 months.  As of 2003, there were only seven Roquefort producers and in the humble opinion of us here at The crumbly cheese "Le Vieux Berger" is by far and away the best of them.  Roquefort quality comes from the ewe's milk, the processing of the curd, the “penicillium roqueforti” and then the maturation in natural caves.  The mold Penicillium roqueforti was found in the same caves where the cheeses aged.  Roquefort has a wonderful, complex, deep strong flavour delivered to the palate by a delicate soft texture.  To be enjoyed with figs, honey, pine nuts and a good sweet Muscat.

Unpasteurised, Ewes milk.



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