Roquefort, the oldest traditional French blue cheese, is made from raw sheep’s milk and matured in the ancient underground caves of the Cambalou plateau. Le Roi is produced using Pencillium Roqueforti mould, cultivated the old-fashioned way on wood-fired rye bread. This bread is dried and ground to a fine powder, and then sprinkled on the young curds. After careful maturation, the soft ivory-textured cheese is veined with blue mould, and has a delicious mild, aromatic savoury flavour. This cheese was selected for its rich textures and salty-sweet blue finish.