Roquefort is made from unpasteurised sheep’s milk and is good for our bones, cells and creating energy
Roquefort cheese should be removed from the fridge at last an hour before serving to bring to room temperature for maximum flavour.
Roquefort is made from unpasteurised sheep’s milk and is good for our bones, cells and creating energy. Roquefort cheese is first mentioned in 1070 and by the 16th century Roquefort and the caves where it is made were granted protected status. In 1925 it was the first cheese to be granted the title Appellation d’Origine – ‘label of origin’. It is a moist creamy cheese with a tangy, salty flavour.
Portion size set to: 40 g
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