Rondin de Brebis: Tender Texture, Buttery Notes

The world's most acclaimed blue cheese – unless your vote goes to Stilton – Roquefort derives a large part of its character from the rich milk of Lacaune ewes.

Since 2001, one of the largest Roquefort producers, Papillon, has been diverting surplus sheep's milk to a separate site for the production of new cheeses. Rondin de Brebis premiered in 2007. If this lovely creation owes its existence to a surfeit of sheep's milk, then we can only hope the excess persists.

Made with pasteurized milk (unlike Roquefort, which requires raw milk), Rondin de Brebis looks like a chunk of baguette, with a flattened bottom and arched top.

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