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 AOC since 1925


Flavors of Aveyron

All about french cheeses > Roquefort

Originating in Roquefort in France's Aveyron region, this is a magnificent cheese when perfectly ripened. The winds purify the air in the caves that have existed for centuries in the chalk cliffs and create a temperature low enough to support the Penicillium roqueforti, the mold that gives the cheese its blue veining.

Legend has it that Roquefort was discovered when a shepherd, who was having a meal of bread and sheep's milk cheese was distracted by a beautiful maiden and left his meal in the Combalou caves of Roquefort-sur-Soulzon. Upon his return he discovered the cheese covered in mold. Bravely, he tasted it and it was delicious! Thus, the discovery of Roquefort Cheese.

pure raw whole sheep's milk cheese 


  • Creamy white smooth curd, somewhat firm, evenly veined with blue from top to bottom  
  • Texture: creamy, slightly shiny, velvety appearance
  • sold in cylinders of about 2.5 kg, Roquefort is wrapped in metallic foil. When you're buying it, refuse any with a gray or yellow curd, or that is dry and brittle 
  • Flavor
    • typical but not too strong; characteristic of all blue cheeses 
    • more pronounced flavor depending on the ripening time: 3, 6 or 9 months



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