Dating back nearly 2000 years when legend has it that a young shepherd boy out tending his sheep was distracted by a young milk maid. He put down his picnic of bread and ewes milk curds In the mouth of the caves at Combalou and went to follow her. Days later he returned and discovered that what had been ewes milk curds were now covered in mould from the naturally occurring Penicillium Roqueforti bacteria and tasted delicious.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.