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One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Roquefort l'Arbas



Roquefort is made from unpasteurised ewe’s milk and its popularity is such that local producers struggle to satisfy the demand for it. It is a very special small production Roquefort, which has a smooth intensely creamy pate with blue-green veining well spread and marbled. It has a pronounced tangy flavour and is more melting and richer than the usual Roquefort.

Roquefort has a history going back to the Dark Ages It was known to the Romans in the first century AD and has been praised by emperors, kings and poets. In 1411 a royal charter of Chares VI gave the people of Roquefort the monopoly of curing the cheese in the local caves at Combalou, and this charter has been upheld ever since.
Rouergue France
Rouergue

Unpasteurised Ewes Milk
Country France
Area of origin Rouergue
Milk Ewe's milk (unpasteurised)
Style Semi-hard blue
Pungency Strong
Fat content 52%
Ripening 3-6 months
Wine Chateauneuf-du-pape, Sauternes
Recipe Chicory salad with Roquefort, celery and walnuts
Blue cheese fondue with walnut grissini
Tomato and Roquefort tart

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