Roquefort Arguably the world’s greatest blue cheese, Roquefort is produced entirely from the milk of sheep that feed on the vast plateau found in the Aveyron (Causses - a limestone plateau ringed with cliffs). The ripening of this cheese takes place in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of Roquefort is white and faintly shiny. The center is cohesive at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk. The taste is complex, and quite outstanding… soft, creamy, slightly salty, with an after taste that leaves the palate craving for more. Saga Blue Original Saga is a cross between blue cheese and brie - similar to Cambozola - a creamy, blue-veined cheese with a white-mould rind. It is very mild for a blue-veined cheese, with most of the flavor resembling Brie. The original Saga, such as the one we carry is made in Denmark, though there are now brands produced domestically as well. Sage Derby Sage Derby, pronounced “darby”, is a firm, mellowyellow, tangy cheese that is flavored with sage. Sage leaves are soaked in water and chlorophyll and then this bright green liquid is added to the cheese curds producing a marbling effect and subtle herb flavor. Many have taken to using Sage Derby for holiday presentations on Christmas and St. Patrick’s Day because of its festive green color. Saint André St. André is the result of the know-how of master cheese-maker Yves Soulié. Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream. St. Andre has a thin bloomy white edible rind and a soft creamy center. Its flavor is rich and buttery, due to the addition of sweet cream during the cheese making process. Stilton Stilton is a blue-veined cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled tan-brown rind which is not edible. Stilton is milder, and drier than Roquefort or Gorgonzola, with a slightly bitter note. Stilton’s are allowed to mature for 6 to 8 months. Fresh Products 2013- 2014 Annual Catalog ~ 125