Inspired by the original recipe for Roquefort before A.O.C. regulations required it to be made exclusively from sheep's milk, 1924 Bleu is a luxurious blue cheese crafted from equal parts cow's and sheep's milk. Named for the year before that historic change, it features a remarkably dense yet creamy paste with a buttery texture that seems to melt away on the palate. Complex flavors of sweet cream, condensed milk, crisp bacon, gentle blue veining, and cracked black pepper are balanced by a refined minerality, creating an elegant blue cheese unlike any other.
Serve it on a cheese board with toasted walnuts, fresh pears, figs, or crusty bread, or enjoy it crumbled over salads and roasted vegetables. Its rich, creamy character also makes it exceptional paired with dark chocolate as a decadent dessert or melted into sauces for steak and pasta. For a truly memorable finish to a meal, savor a small wedge alongside a glass of Tawny Port.
World-renowned affineur Hervé Mons created 1924 Bleu as a tribute to the original mixed-milk Roquefort recipe that disappeared after Roquefort received A.O.C. protection in 1925. Produced by a specialist cheesemaker in France's Auvergne region, the wheels are made from equal parts cow's and sheep's milk before being carefully aged and pierced to encourage blue veining. They are then transferred to the historic Mons aging caves, where Hervé Mons and his team patiently mature each wheel to develop its extraordinary texture and depth of flavor.
Beverage Pairings: Tawny Port, Sauternes, Banyuls, Vintage Port, Belgian quadrupel, or a rich imperial stout.