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Roquefort: Everything About this French Cheese

Roquefort: Everything About this French Cheese

Name: Roquefort

Location in France: Aveyron, France

Appellation : Appellation d’Origine Protégée (AOP) / 1925

Synonym: Bleu

Milk used: Raw or pasteurized sheep’s milk

Type of cheese rind: Thin rind

Type of cheese paste: Supple, blue-veined, semi-firm paste

Texture: Creamy, melt-in-the-mouth texture

Fat content: 31%

Aveyron
Aveyron

Roquefort Cheese
Roquefort Cheese @French Iceberg

The history of this French cheese, made from sheep’s milk, goes back many centuries. According to legend, Roquefort was discovered by accident in the Combalou caves in the Aveyron region of southern France.

Origins of Roquefort

Roquefort is a French blue-veined cheese made from raw or pasteurized sheep’s milk.

Its Protected Designation of Origin (PDO or AOP in French) guarantees its authenticity and its link with its region of origin: Aveyron. The milk comes exclusively from ewes from the neighboring Causses. This exceptional cheese owes its unique character to the natural conditions in which it is made and the cellars in which it is matured.

How is Roquefort cheese made?

The making of Roquefort cheese is a meticulous process that respects centuries-old traditions.

  1. Step 1: this emblematic cheese is made from raw sheep’s milk. Once coagulated, shaped, and drained, it is inoculated with Penicillium roqueforti, a fungus derived from rye bread mold. This is the secret of its creamy texture!
  2. Step 2: The cheese is then perforated with a large needle, creating around forty holes. These holes encourage the development of blue mold during the ripening process.
  3. Step 3: After this stage, the Roquefort rests in special cellars called fleurines for 2 to 3 weeks (minimum 14 days).
  4. Step 4: It is then wrapped in tin foil for further maturing – which must last at least 3 months.

It’s thanks to this characteristic process that Roquefort (PDO) acquires its distinctive taste and creamy texture.

Read also: Morbier: Everything About this French Cheese


Roquefort is a uniquely tasty cheese that deserves to be served with the right accompaniment. Here’s our advice on how to enjoy it!

Taste Description

Roquefort seduces the most discerning palates with its unctuous texture and ivory color, marbled with green veins. Its powerful, spicy taste offers subtle, salty notes that evoke the cellars and soil of Aveyron. Cheese lovers are generally delighted by the richness of this product, an inseparable part of French gastronomy.

How to Enjoy it

Roquefort is best enjoyed with traditional French bread. It brings out the full complexity of its aromas!

A full-bodied red wine from the region, or even a sweet wine, is the perfect accompaniment. For a complete taste experience, pair with nuts or dried fruit!

Recipes Associated with Roquefort Cheese

Roquefort is a versatile ingredient that can be combined with a wide range of recipes. From gourmet salads to savory tarts and potato gratins, this exceptional cheese adds a unique touch to every dish!

Similar Cheese to Roquefort

Although Roquefort (AOP) is incomparable, some cheeses share similar characteristics. The region’s blue-veined cheeses, such as Bleu d’Auvergne, offer a similar taste experience to Roquefort, although each retains its own identity.


Ultimately, Roquefort – steeped in a centuries-old history – embodies traditional French savoir-faire. This exceptional cheese, made from sheep’s milk and rooted in the traditions and terroirs of Aveyron, continues to delight cheese lovers the world over!