Cheese story
What is Roquefort?
A legendary French sheep’s milk blue matured in natural caves.
Origin
Aveyron, France
Milk
sheep
Board role
Blue / salty
Cheese profile
Country
France
Region
Aveyron
Milk type
sheep
Texture
blue, semi-soft
Rind
natural
Ageing
3 months+
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: sharp, salty, tangy, complex blue
Origin, protection and character
Roquefort comes from France, especially Aveyron. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
3 months+
How to serve Roquefort
salads, sauces, cheese boards, steak
Good food matches
Sauternes
walnuts
pears
honey
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
