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and thinly-sliced cold cut of pork taken from the neck or shoulder
Marinated Sun-dried Tomatoes
Black truffles are added in the paste which is then aged in ash
with intermingling spice
Roquefort Size:1 LB and thinly-sliced cold cut ofProbably one of the most iconic blue cheeses in the world. The french government has protected the production of this cheese in southern France since 1411. The blue mold that gives it is distinct veins is called penicillium roqueforti. It is made with raw ewes' milk and aged in natural caves. The white ivory paste is creamy and sweet, the overall flavor is mineral and a bit peppery from the blue mold.
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