11,00 €
The oldest cheese appellation in France.
Made in Aveyron from raw sheep's milk, it is France's oldest cheese appellation. The place where Roquefort is matured has also contributed to its great renown.
The Combalou plateau collapsed thousands of years ago, giving rise to a huge rocky scree slope. It is within these dislocations in the rock that the Roquefort caves were built. Moist air penetrates through long fissures called "fleurines." This mechanism promotes the dispersion of Penicillium roqueforti, which is necessary for the development of blue veins. Nature thus maintains biological conditions that are unique in the world.
Known as the smallest producer in the industry with its "Vieux Berger" Roquefort, the Combes cheese dairy was founded in 1923. It is run by Vincent Combes, who represents the third generation. Thanks to this family, it is still possible to taste a truly artisanal Roquefort, which accounts for less than 1% of the appellation's production.
The Combes family's Roquefort is distinguished by its light, clear marbling, with subtle green and pastel blue tones, although the ripening process sometimes accentuates these tones, which blend harmoniously into an ivory-white paste, sometimes punctuated with beige notes. It is a cheese that melts in the mouth, with a beautiful salinity, length and complexity that are unmatched. Walnut notes are often present on the palate, balanced by the slight acidity of the sheep's milk.
166 in stock
