Roquefort cheese, a very rich history , protected by an AOC even since 1925 , the first Appellation d'origine contrôlée granted to a cheese ! Also of note is that even Charles VI , in 1411 , assigned to the inhabitants of Roquefort the monopoly for the refinement of this " bleu " .

Produced exclusively from raw sheep's milk , this cheese has to be done to refine the natural caves in Roquefort - sur - Soulzon , in the Department of the Midi - Pyrenees ( south - west France ) . These caves are a kind of huge natural refrigerator where molds , obtained from spores of Penicillium roqueforti (the name itself is a guarantee), can proliferate and typifying this wonderful cheese. It's creamy, pleasantly "greasy" to the palate and a very strong smell. The flavor is full , intense and persistent, with notes saline that stimulate salivation and combine well with sweet wines of quality.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1507 kj – 364 kcal Grassi / Fat 32 g (di cui acidi grassi saturi / of which saturates 23 g) Carboidrati / Carbohydrate <0,5 g (di cui zuccheri / of which sugars <0,5 g) Proteine / Protein 19 g Sale 3,2 g – Origine del Latte: Francia - Sede di produzione / confezionamento Bollo CEE FR 12.203.026 CE – Roquefort-sur-Soulzon - Francia - 

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero – Formaggio a pasta erborinata, con crosta NON edibile.