According to a law passed in 1925, Roquefort cheese must be made from pure, raw sheep’s milk, using traditional methods and aged in the natural Combalou caves (naturally occurring Penicillium glaucum mould spores are found).
Fat 31 %
Unpasteurized cheese made from sheep’s milk
Country of origin: France (Roquefort), aged at least 2 months
It goes nicely with almost any wine, provided it isn’t sweet. It is an excellent paired with festive red wines like Châteauneuf-du-Pape