1924 is a traditional, old-fashioned Roquefort, i.e. what the cheese would have been like before it achieved AOC status in 1925.

Roquefort's AOC status requires that it be made from 100% sheep's milk. But in reality, few farms or cheesemakers in the past owned enough sheep to produce large quantities of sheep's milk cheese for commercial purposes. As a result, cheeses were often made from a mixture of milks.

1924 is made in the traditional way from sheep's and cow's milk at the Fromagerie de Laqueuille in Puy de Dome. The Puy de Dome is a spectacular lava rock mountain that reminds us of the volcanic history of the region during the last ice age. The whole of central France is dotted with a chain of extinct volcanoes, from the Cantal mountains to the southwest of the country. This not only provides the perfect soil for vines, but also abundant green and mineral-rich pastures for cows, sheep and goats. In many cheeses made from raw milk, like 1924, you can taste this minerality!

Modern Roqueforts spend most of their time slowly ripening in the cold refrigerator, whereas in the early 20th century they would have been ripened at higher temperatures. So the 1924 is also ripened at a higher temperature, which allows for the formation of a natural rind and promotes a salty and rich flavor profile. The cheese is ripened in caves near Roanne, almost 400 kilometers from Roquefort.

1924 has a sweet-salty, rich and creamy taste - almost like white chocolate! The sweetness is complemented by herbal nuances and minerality.

This cheese is perfect with dessert wines, Sancerre and port, and on a cheese board with fruit.