Product Details
Location
Roquefort L’Arbas comes from Roquefort‑sur‑Soulzon in southern France. It follows the traditional practices of the region, aged in the natural limestone caves around the village — the same caves that give the original Roquefort its world-renowned character.
Tasting
Roquefort L’Arbas delivers a powerful, tangy, and complex flavour. The cheese is tangy and salty, with sharp blue-veined mould notes, creamy yet crumbly texture, and a distinctive earthy, slightly nutty depth — a classic example of a matured French blue cheese at its best.
Pairing
This cheese pairs exquisitely with sweet or fortified wines such as dessert wines. The salty and tangy character of Roquefort L’Arbas also complements fruits (like pears or apples), walnuts, crusty bread, or rich meats. It can bring intensity and depth to cheese boards, salads, or gourmet dishes.
Recipe
Use Roquefort L’Arbas crumbled over a mixed-leaf salad with walnuts, pear slices and a light vinaigrette for a bold starter. Alternatively, melt it gently into a creamy blue-cheese sauce to drizzle over grilled steak or roast vegetables — its sharp tang and creamy texture add a rich, savory punch to everyday meals.
Extra Information
– Region: Roquefort-sur-Soulzon, Occitanie, France
– Milk: Sheep’s (Lacaune / ewe’s)
– Milk Treatment: Raw (unpasteurised)
– Suitable for pregnant women: No (because it’s made from unpasteurised milk)
– Vegetarian: No (uses animal rennet)
– Style: Blue-veined / semi-soft to crumbly
– Storage and Serve: Keep refrigerated. Allow to come to room temperature for 20–30 min before serving to allow flavours and aroma to fully develop.
– Typical Maturing Time: Minimum around 90 days.
Ingredients
Raw sheep’s milk, Salt, Starter cultures / ferments, Animal rennet, Penicillium roqueforti (mould spores)
Allergens
Milk
