1924 Bleu

1924 Bleu is inspired by the original recipe for Roquefort, which was originally made from a mix of cow & sheep's milk. When Roquefort achieved AOC status in 1925, it was mandated to include only sheep's milk. This cheese is Herve Mon's ode to the good old days of 1924, hence the name and the usage of both cow & sheep's milk. The cheese itself is dense & creamy with a texture like butter and flavors of bacon and black pepper. Perfect paired with everything from chocolate to pate.