Product Description
This is a raw milk cheese made from Lacaune sheep. It is not produced all year round and is compulsorily matured in the natural cellars of Commune Roquefort sur Soulzon, Aveyron. Depending on the cellar and the moulds that have grown, the length of maturation, and the texture will evolve from firm to melting. The powerful salty taste can become very subtle.
Ingredients
Raw ewe's milk.
Nutritional Information
| Nutrient |
Amount |
| Fat content |
32% |
Additional Information
Matured in the cellar for a minimum of 14 days, then matured in a cool place for a minimum of 4 months.
