Roquefort

Rennet: Animal

Milk: Raw Sheep's Milk

Cheese: Type 5 Rindless

Related: Point Reyes, Great Hill Blue, Oregon Blue Vein

Origin: Made by the concern of Gabriel Coulet, in Rouergue/ Les Causses, France.

Age: 3 months and up.

Story: Coulet's Roquefort production began in "la petit cave", a small wine celler he dug under his house in 1872. In it, he discovered a fleurine, one of the keys to the caves that make roquefort famous. Coulet is one of a handful of producers that make Roquefort, and one of the three best. Roquefort is easily one of the best cheeses in the world. Its paste is salty, sticky and crumbly; It is both sharp and sweet, with a long sheeps milk finsh and a biting blue mold. You'ld be hard pressed to find stronger cheese or a better finish to a meal.

Pairings: Sauternes or Eisbok

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $29.00 per pound