Sheep's milk blue with tangy opening and a long sweet finish.
Roquefort is the sheep's milk blue from Roquefort-sur-Soulzon in the south of France, aged in the natural limestone caves of Combalou where cool damp air pulled through the fleurines feeds the Penicillium roqueforti and shapes every wheel. This particular selection is finished by Rodolphe Le Meunier, the affineur out of the Loire who picks his wheels at the moment he thinks they are in balance.
The paste is semi-soft and moist, pale ivory shot through with even blue veining, breaking rather than slicing cleanly under the knife. It opens tangy on the front of the palate from the raw sheep's milk, then the blue kicks in through the middle with a confident peppery bite, and the whole thing pulls back into a long sweet buttery finish that is the calling card of a properly aged Roquefort. There is a damp limestone and mushroom note from the caves running underneath all of it.
What makes this one worth the splurge is the affinage. A lot of Roquefort can lean too salty or too sharp on the front end. Rodolphe's wheels hold the salt back and let the sweet finish do the work.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
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