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Biological Roquefort
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Biological Roquefort
The Roquefort is a parsley paste cheese worldwide known.
Coming from Aveyron's township ( south of France), it is made by a carefully treated raw sheep milk.
This Roquefort has the characteristic to be manufactured following the organic standards.
Best consumption period: between April and October
Refinement : around 5 months
Coming from Aveyron's township ( south of France), it is made by a carefully treated raw sheep milk.
This Roquefort has the characteristic to be manufactured following the organic standards.
Best consumption period: between April and October
Refinement : around 5 months
68.75 CHF tax incl.
/ Kg