Raw Sheep Milk, Roquefort, France
As an AOC designated cheese, Roquefort is made specifically from the milk of the Lacaune breed of sheep. It is produced throughout the regions of Aveyron. Aveyron is famous for its limestone geology, and there are only 7 designated producers of Roquefort.
The texture is decadently rich, like room temperature butter, the white paste is offset by the spicy green/blue mold which also adds a crunchiness to the paste. The flavors are deep and smokey, with bright acidity akins to fall apples/pears. Perfect for pairing with Sauternes and Vin Jaune.