Do you remember what old school Roquefort tastes like? Of course you don't—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that's what Mons has done with 1924 Blue, a wheel that's made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it's dense and smooth. In flavor, it's sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.


20 ratings


3 months ago


3 months ago

The best blue I’ve ever tried, creamy but not too buttery, a good kick and the chocolate notes blew my mind!


3 months ago

Stinky flavorful blue cheese that is strong but not too strong, salty but not too salty like Roquefort, holds together well while still soft and creamy mouthfeel

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