1924

• Fromagerie de Laqueuille - Auvergne, France

• Cow & sheep

• Pasteurised

Pre appellation Roquefort created to mimic what the traditional Roquefort would have been before it achieved AOC in 1925. The AOC dictated that cheese be made from pure Lacaune ewe’s milk whereas historically farmers in the region used used whatever milk they had. Roquefort spends most of its maturation in cold fridges, alternatively 1924 is aged at a higher temperature allowing a natural rind to form and encouraging savoury notes. Aged in caves near Roanne. A common flavour we enjoy is a rich biscuity sweetness, sometimes edging towards white chocolate, complimented by mineral, herbal notes.