Roquefort Maison du Fromage (+/-1kg)
Cheese manufactured in-SEBAZAC CONCOURES (Rodez) in Aveyron. It takes an average of 13.5 liters of raw sheep milk, to make a "pain". (Cheese 3kg). It is then transported in natural caves at Roquefort sur Soulzon. In this prestigious refining takes place, lasting 14 to 21 days during which develops the famous penicillium roqueforti. The cheese is then stored in rooms with controlled temperature for a period of 3 to 10 months. This is the stage of maturation that allows Roquefort reach fullness of flavor, texture and become this famous appellation of origin - A paste of white ivory. - Beautifully openings, in this paste, divided to "heel"; to allow the strain of Penicillium roqueforti to develop uniformly. - The action of this strain of Penicillium roqueforti, on the dough, give the product its consistency and taste specific Roquefort.
- Ref: 050405