"One of the great ambassadors of French cheeses, Roquefort is made only in Aveyron (South West of France), and matured in the natural Combalou caves in Roquefort). This “Roquefort du Berger” is one of a handful of smaller artisan productions, where the exceptional quality of the milk makes a complex, powerful cheese. Before the raw ewe’s milk is curdled, penicillium roqueforti (natural mould) is added. During maturation, the cheese is pierced throughout, allowing the penicillium to come into contact with air and develop the green mould. Without a rind – and protected by foil – it has powerful aromas and a moist and crumbly texture. Its flavours are full, sharp, and long-lasting. Although Roquefort is usually very savoury, the “Vieux Berger” is slightly less so than most, so you can enjoy the delicate flavours of the ewe’s milk cheese."