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Roquefort is the most famous of all blue cheeses and its history dates back to 1411 when Charles VI granted the people of Roquefort the exclusivity of ripening the cheese in their caves (a practice that had been carried out for hundreds of years). The very first AOC in France was actually given to Rochefort in 1925. It has a distinct bouquet and a flavour that combines the sweet, burnt caramel taste of sheep's milk with the sharp, metallic tang of the blue mould and salt. Crumbly melt in the mouth, refreshing, clean. All these adjectives and more have been used to describe this great cheese. For a totally sensual food experience try it with a good quality fruit bread and a true Botrytis style wine like D'Arenburg's Noble Riesling.