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.
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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Roquefort's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Roquefort.
51 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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