DESCRIPTION

From the Combalou caves of southern France comes one of the most famous blue cheeses in the world.  Made inside limestone caverns for over 600 years, Lacaune ewe's graze only on local pastures infusing their milk with the flowers and herbs of the Occitane region.  This white, crumbly cheese is marbled with streaks of blue gold Penicilium roqueforti mold.  Rumor has it a shepherd accidentally created this cheese while on his way to woo a young lady.  He hid his lunch of bread and cheese in a cave only to return several days later and discover it changed into what is now Roquefort!  To learn more about this cheese click here.

 

ORIGIN

France

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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SUBSTITUTES

Valdeon or Gorgonzola

 

INGREDIENTS

Pasteurized sheep milk, salt, rennet (animal), cheese culture, penicillium roqueforti