Roquefort

This unique french cheese is made from the from the milk of Lacaune breed of Roquefort-Soulzonof and matured only in the natural caves of that region. It has white, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic odour and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; and the exterior is edible and slightly salty.