Société's cave-aged Roquefort: raw sheep's milk with bright salt and buttery finish.
Société Bee Roquefort AOP from Roquefort-sur-Soulzon. Raw sheep's milk blue, cave-aged, tangy front and sweet finish with a peppery bite. Order online.
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This is Roquefort from Société, the oldest and largest of the Roquefort houses, made in Roquefort-sur-Soulzon in the Aveyron from raw sheep's milk and aged in the natural limestone caves of Mont Combalou. The Bee label is their classic A.O.C. selection, one of the oldest protected cheeses in the world with a recipe that traces back nearly a thousand years.
The paste is ivory and semi-soft, moist and yielding, shot through with a wide even spread of blue-green veining. That spread is the calling card of properly aged Roquefort, the wheels are pierced during affinage so the Penicillium roqueforti can breathe through the cheese rather than getting injected after the fact. On the palate it leads with a bright salty tang, then the buttery sheep's milk richness comes up underneath, and the finish pulls long and sweet with a peppery piccante bite holding on at the back of the tongue.
The natural cave air does what no climate-controlled room can replicate, drawing through the fleurines in the rock and leaving that damp-stone, mushroomy depth in the paste. Right in the sweet spot where intense meets elegant.
Semi-soft and moist, the ivory paste yields under the knife but holds its shape, shot through with a wide spread of blue-green veining from the pierced aeration.
A confident, intense sheep's milk blue. Société's Bee label leans on the classic Roquefort arc, tangy and salt-forward on entry, then a slow buttery sweetness coming up underneath.
A long finish that pulls from sharp and salty into a sweet, almost honeyed close, lingering well past the swallow.
Plenty of fresh sheep's milk richness comes through the paste, a buttery dairy core that sits underneath the salt and blue.
A quiet brown-butter note shows up in the paste, more a soft background than a feature.
Deep cave character from the Combalou fleurines, mushroomy and a touch wine-like, the kind of damp-stone depth that only comes from real cave aging.
A proper piccante bite from the Penicillium roqueforti, peppery on the back of the palate, sharp without burning.
Natural rind
Natural rind, thin and slightly tacky from the cave. Edible but earthy and salt-heavy, most people trim it back to the paste.
Roquefort stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Roquefort wants something sweet to balance the salt and the piccante bite. A late-harvest Sauternes or a tawny Port both run the sweet counterweight Dom looks for with a sharp sheep's milk blue.
A little salted butter on a baguette or a rye is the classic French move, the fat softens the tang on the front end so the sweet finish reads through. Honey or fresh figs pull the same trick from the sweet side.
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.
“Roquefort under A.O.C. discipline — Lacaune ewe's milk only, house-cultivated Penicillium roqueforti, and natural cave aging in the Combalou fleurines beneath Roquefort-sur-Soulzon.”
Wheels aged on oak in the natural Combalou limestone caves, ventilated by fleurines that hold ~8°C and near-saturated humidity year-round.
Hand-cut to order the day it ships.
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