Dry sausage with Roquefort cheese from Lozère
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A brilliant marriage of Lozèrian dried meat with France's most famous blue cheese
The Guardian newspaper recently ran an article on the delights of blue cheese and reader comments extolled the gorgeousness of this dry sausage made with Roquefort. Made by Souchon on the bleak and beautiful highlands of the Aubrac, using cheese made in the Aveyron, this is a sausage with a robust but not overpowering flavour. We suggest that you serve it with a glass of wine and the best bread that you can find.