Roquefort (100gr)
The makers manually separate the penicillium roqueforti from house-baked rye bread. Like other Roquefort manufactures, only milk from the Lacaune breed is used, whose output is noticeably higher than that of other breeds, resulting in a cheese with a powerful, pungent flavour.
The pate alternates well between the creamy curds and gritty blue moulds, maybe being fruitier and better balanced than other Roqueforts. An authentically unique cheese.
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