Roquefort AOC from La Coccinelle
A creamy Roquefort with a powerful taste, made from raw sheep's milk.
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The first cheese to be awarded a PDO in France (1925!), Roquefort is a must in French gastronomy. Spread with a hazelnut jam or used in cooking, this cheese made from raw ewe's milk seduces with its smoothness and power in the mouth.
Its cavities lined with Penicillium roqueforti, an emerald green Penicillium roqueforti, are unmistakable, and cheerfully sprinkle an attractive ivory white paste. Its crumbly texture delivers all the creaminess of the cheese when tasted and the richness of ewe's milk from the Grands Causses.
To be enjoyed with a sweet white wine from the South-West of France.
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