Occitania · France
Roquefort.
Roquefort hits the palate like a thunderclap—peppery and aggressively salty, with veins of blue delivering an almost metallic tang that lingers on the roof of your mouth. The texture is deceptively creamy despite its intensity, carrying the distinctive lanolin warmth of sheep's milk beneath the pungent blue, while a whiff of damp cave earth reminds you this cheese is alive, still breathing in darkness.
Origin
44.0°N · 2.9°E
The story
How it's made.
Why it tastes that way.
Roquefort holds France's first AOC designation, granted in 1925 — though a French royal charter protecting its production dates to 1411 under Charles VI. The cheese is aged exclusively in the natural Combalou caves of Roquefort-sur-Soulzon, where the cool, humid air carries Penicillium roqueforti spores that blue the curd.
Historically, bakers left bread in the caves to cultivate mold, and cheesemakers would introduce it to the wheels via needles. Today only seven producers are authorized, with Société Roquefort (Lactalis) dominating production. Milk must come from Lacaune ewes pastured within a defined geographic zone.
Production · spec
- Milk
- Sheep · raw
- Family
- Blue
- Rind
- rindless
- Age
- 3–9 mo
- Protected
- AOP · since 1996
- Intensity
- 4 / 5
- Texture
- semi-soft, blue, crumbly
Tasting profile
What it tastes like.
These bars are a visual read of Roquefort's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for blue cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about ≈1 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a thin or wire knife and wipe it between cuts; aim for wedges that share the veins evenly.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Roquefort.
61 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Roquefort are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Roquefort at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
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