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Rondin de Brebis: tender texture, buttery notes

Photo: Craig Lee, Special To The Chronicle

Photo: Craig Lee, Special To The Chronicle

The worlds 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 sheeps 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 sheeps milk, then we can only hope the excess persists.

via Rondin de Brebis: tender texture, buttery notes – SFGate.


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