The most luxurious of blue celery cheese made from unpasteurised Lacaune sheep breed milk. Lacaune is a special sheep breed, adapted to the harsh climates of southern France. Cantorel strives to maintain authentic recipes in its cheese production, and Lacaune sheep's milk is one of the most important ingredients. It's greasy, but delicate texture and savory cheese. It is made in form as solid discs, bark is dark brown, surface. The flesh is yellow, with a large cheese cavities are filled with greenish-blue mould.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
The first knowledge about Rockford cheese dates back to 79 AD, when Pliny the Elder referred to the rich flavor of cheese. In 1411 King Charles VI gave the rights to mature Rockford for only one village: Roquefort-sur-Soulzon. The production of cheese has not changed for many centuries - it ages 4-9 months in natural caves with special moulds, which are grown on wheat bread. After salting cheese, the heads are subdivided so that the mould gets air and grows better. Made in Roquefort in the Auvergne region of southern France, it is labeled A.O.C. (appellation d'origine contrôlée, controlled origin or PDO certificate in EU), which enhances the best cheese properties resulting from specific production methods, which, according to AOC requirements, correspond to the traditional old-fashioned recipe, passed on from generation to generation.
Salads, dark bread, hot dishes.
DrinksSauternes AC, Barsac AC or Elzaso Vendanges Tardives Pinot Gris Alsace AC wines.