1924 recreates what would’ve been the traditional Roquefort recipe before it achieved its AOC regulation in 1925. This is a mixed cows and sheep’s milk cheese that is matured at slightly higher temperatures to Roquefort giving it rich biscuity sweetness, sometimes edging towards white chocolate, complimented by mineral, herbal notes.

Made from pasteurised Cow’s and Sheep’s milk and animal rennet

Auvergne, France