This small production, well-marbled blue cheese is handmade. The producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune breed, creating an intense, powerfully flavoured cheese. Perhaps fruitier and better balanced than other Roqueforts, the pate switchbacks beautifully between creamy curds and grittier blue moulds. A truly individual cheese.