A delicious blast from French cheesemaking’s past. Roquefort received name control status in 1925 as a cheese to be made exclusively from sheep’s milk. Prior to that, many producers made their cheeses from a blend of cow and sheep’s milk. 1924 Blue harkens back to this earlier, blended recipe. The resulting cheese is super savory with an almost cured meat quality and caramelly sweetness. Try it smeared on a baguette with a drizzle of Marques y Valdueza Oak Honey.