Roquefort is made to strict A.O.C conditions. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they are then transported to the Fleurines. The Fleurines are natural caves that provide the perfect microclimate for aging cheese, all the worlds Roquefort is aged here.
Roquefort’s natural rind should be shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.
Hill Street Grocer Sandy Bay aims to include in the product list up to date pictures of the products and accurate ingredients, nutritional information and other information. However, product detail may change from time to time and there may be a delay in making updates. When precise information is important, we recommend that you read the label on the products you purchase or contact the manufacturer of the product.
