description Roquefort P. Pitaud Overview
A Roquefort AOP sheep's milk blue cheese from P. Pitaud, one of several small independent producers operating within the protected designation area in Aveyron, France.
help Roquefort P. Pitaud FAQ
What makes Roquefort P. Pitaud an AOP cheese?
To be legally called Roquefort, the cheese must be made from raw sheep's milk and aged in the natural Combalou caves of Aveyron, France. P. Pitaud operates within this strict protected designation of origin area.
What type of milk is used in Roquefort P. Pitaud?
Roquefort P. Pitaud is made exclusively from the milk of Lacaune sheep. This raw sheep's milk is essential to achieving the cheese's characteristic sharp and tangy flavor profile.
Who produces Roquefort P. Pitaud?
P. Pitaud is one of several small, independent producers operating within the Roquefort AOP region. Unlike massive industrial creameries, they focus on maintaining traditional, small-batch French cheese-making methods.
How is Roquefort P. Pitaud aged?
The cheese must be aged in the naturally ventilated limestone caves of Roquefort-sur-Soulzon for a minimum of 90 days. The specific Penicillium roqueforti mold used is cultivated locally on rye bread.
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