The hand made cheese made with vegetable rennet, tastes fresh on first impact, becoming full and nutty as the taste buds kick-in. Dimpled from the basket mould containers, young cheeses have a sweet creaminess to the taste, but with maturing the flavour becomes more intense and rewarding.

This cheese has been aged for at least 18 months when the texture becomes grittier and fruitier, and the colour of the cheese darker. The deep ivory paste is firm, compact and perforated with tiny holes and it has an aromatic smell with a hint of butterscotch.

Smooth, intensely creamy pate with blue-green veining well spread and marbled. Lovely tangy flavour, more melting and richer than the usual Roquefort. In 1925, it was the first cheese to receive AOC designation.

A cheese made from unpasteurised sheep`s milk using vegetable rennet. It has natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp and crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese. Regular award winner. Available in 2 sizes.