Roquefort Rodolphe LeMeunier
About this item
Roquefort is considered to be one of the greatest blues in the world. It was mentioned by Pliny in AD 79, and has been protected since 1411. The cheese can only be made in the area surrounding Roquefort-sur-Soulzon, and with the local Lacaune breed of sheep. The caves situated around Roquefort (Grand Causses) provide the ideal conditions for maturing blue cheese - moist, cool and breezy. Roquefort will be aged here for around three months as its blue veining develops.
Vastly different than most Roqueforts, the Le Meunier has all the qualities of a great blue: a butteriness and slight sweetness, which are characteristics of the sheep’s milk, richer and more buttery than cow’s milk. The result is flavors that announce themselves on the palate without overpowering it, and a wonderful cheese that is an ensemble player in a category of cheeses with high levels of flamboyance.
The flavor of the cheese is reminiscent of the air in the caverns where it ripens, and the mold grows naturally. World famous French affineur Roldolphe Le Meunier operates in the Loire Valley of France. He has dedicated his life to the craft of aging cheese.