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AOP cheese made from raw sheep's milk, with blue veins, aged in the artisanal caves of Maison Combes, the smallest Roquefort factory in France. Bold taste, creamy texture, 100% manual craftsmanship.
Ingredients: Raw and whole sheep's MILK, lactic ferments, penicillium roqueforti, calf animal rennet, salt. May contain traces of GLUTEN.
Fat content: 30% on the finished product
For any questions regarding nutritional values or storage conditions, feel free to contact us.
🧀 An artisanal Roquefort with a balanced character
The Roquefort AOP Vieux Berger, made by Maison Combes, is one of the last Roqueforts produced in a completely artisanal way. With only about ten employees, this family cheese dairy perpetuates an ancestral know-how, entirely manual, and uses an exclusive strain of Penicillium roqueforti, which gives the cheese its balanced taste, both strong and creamy.
This Roquefort comes in the form of a wheel of about 2.7 kg. Its blue-veined paste is firm to the touch, with regular blue veins, a melting texture and a distinctive ovine flavor, slightly more pronounced than that of Roquefort Papillon, without excess.
🔍 Characteristics of Roquefort Vieux Berger
✔ Milk: Raw and whole sheep's milk
✔ Aging: In natural caves of Combalou
✔ Texture: Melting, marbled with blue
✔ Taste: Ovine, blue-veined, balanced
✔ Rind: Absent (uncrusted cheese)
✔ Weight: About 2.7 kg (portion cut according to order)
🍷 Food and wine pairings
To fully appreciate the finesse of Roquefort:
🍷 Sweet red wine: Maury, Banyuls, Porto
🍷 Sweet white wine: Sauternes, Monbazillac
🍞 Rye bread, walnuts or figs
🍯 A drizzle of chestnut or lavender honey
🥄 Tasting tips
✔ Take the cheese out 30 minutes before tasting
✔ Keep it cool, ideally in cheese paper or an airtight container
✔ Enjoy it on its own, on a cheese platter, or in hot recipes (sauces, pastries, risottos)
📜 A millenary history
Roquefort is undoubtedly the oldest blue cheese in France.
According to legend, it was born from a shepherd's forgetfulness in a cave, mixing moldy rye bread and curdled milk.
Archives confirm its ancient reputation: in 1070, it is mentioned as a source of income for the monks of Conques. In 1411, Charles VI granted Roquefort the monopoly of aging in its natural caves.
It was Diderot who later consecrated it as the "King of Cheeses".
🛒 Products to discover in addition:
🔹 Brie de Meaux with Truffle - Refinement and creaminess
🔹 Tomme de Brebis - A mild alternative to sheep's milk
🔹 Onion confit or artisanal honey - Gourmet accompaniments
AOP cheese made from raw sheep's milk, with blue veins, aged in the artisanal caves of Maison Combes, the smallest Roquefort factory in France. Bold taste, creamy texture, 100% manual craftsmanship.
Ingredients: Raw and whole sheep's MILK, lactic ferments, penicillium roqueforti, calf animal rennet, salt. May contain traces of GLUTEN.
Fat content: 30% on the finished product
For any questions regarding nutritional values or storage conditions, feel free to contact us.
🧀 An artisanal Roquefort with a balanced character
The Roquefort AOP Vieux Berger, made by Maison Combes, is one of the last Roqueforts produced in a completely artisanal way. With only about ten employees, this family cheese dairy perpetuates an ancestral know-how, entirely manual, and uses an exclusive strain of Penicillium roqueforti, which gives the cheese its balanced taste, both strong and creamy.
This Roquefort comes in the form of a wheel of about 2.7 kg. Its blue-veined paste is firm to the touch, with regular blue veins, a melting texture and a distinctive ovine flavor, slightly more pronounced than that of Roquefort Papillon, without excess.
🔍 Characteristics of Roquefort Vieux Berger
✔ Milk: Raw and whole sheep's milk
✔ Aging: In natural caves of Combalou
✔ Texture: Melting, marbled with blue
✔ Taste: Ovine, blue-veined, balanced
✔ Rind: Absent (uncrusted cheese)
✔ Weight: About 2.7 kg (portion cut according to order)
🍷 Food and wine pairings
To fully appreciate the finesse of Roquefort:
🍷 Sweet red wine: Maury, Banyuls, Porto
🍷 Sweet white wine: Sauternes, Monbazillac
🍞 Rye bread, walnuts or figs
🍯 A drizzle of chestnut or lavender honey
🥄 Tasting tips
✔ Take the cheese out 30 minutes before tasting
✔ Keep it cool, ideally in cheese paper or an airtight container
✔ Enjoy it on its own, on a cheese platter, or in hot recipes (sauces, pastries, risottos)
📜 A millenary history
Roquefort is undoubtedly the oldest blue cheese in France.
According to legend, it was born from a shepherd's forgetfulness in a cave, mixing moldy rye bread and curdled milk.
Archives confirm its ancient reputation: in 1070, it is mentioned as a source of income for the monks of Conques. In 1411, Charles VI granted Roquefort the monopoly of aging in its natural caves.
It was Diderot who later consecrated it as the "King of Cheeses".
🛒 Products to discover in addition:
🔹 Brie de Meaux with Truffle - Refinement and creaminess
🔹 Tomme de Brebis - A mild alternative to sheep's milk
🔹 Onion confit or artisanal honey - Gourmet accompaniments
