Cows milk cheese – like a Stilton, not to salty; served with sweet wine
Cows milk, blue mold spice blends with integrated salt
Cows milk; dry rind; light cellar aromas, creamy yet firm complex tasting pate
Soft creamy blue cheese. Very light in favour en very creamy.
Soft light blue cheese covered with vegetable ash. Also known as a blue Reblochon.
Firm yet creamy-blue mouthfeel; mildly spicy (unlike blue), ash-rind
Sheeps milk, clean forceful rich flavours of salt and spices
Sheeps milk, clean forceful rich flavours of salt & spices
This fine blue cheese with its non-crumbly texture is very delicate on the palate with a unique mildness and creaminess
The Penicillium Roquerforti stain, which gives the cheese an unique texture and flavour, belongs exclusively to Xavier David AOP Roquefort. The cheese is creamy with buttery and salty flavours