Roquefort

What is Roquefort?

A raw sheep’s milk blue cheese from the Combalou caves near Roquefort-sur-Soulzon in Aveyron — one of the world’s great blue cheeses. Made exclusively from the milk of Lacaune ewes and aged in the natural Combalou cave system, where constant cool, humid conditions and endemic Penicillium roqueforti create its characteristic flavour. Aged for a minimum of 3 months.

Taste, aroma, and texture

Moist and crumbly, with no rind — the exterior breaks as easily as the interior. The ivory-to-cream paste is marked by distinctive blue-green veining from the Penicillium mould. Slightly pasty and melt-in-the-mouth. Wheels weigh 2.5–3 kg and are always wrapped in foil.

Earthy notes are strongly dominant, with damp cave and Penicillium roqueforti character. Animal notes are strongly present, while fruity notes are noticeable. Lactic notes remain faint, and herbal and smoky notes are barely perceptible. One of the most complex aromatic profiles in cheesemaking.

How to enjoy it

• Crumbled over salads, steaks, or roasted vegetables.
• Melted into strong blue cheese sauces.
• Used in dressings, dips, or savoury tart fillings.

Pairing ideas

A few classic companions from the Cheesepedia catalog.

• Czech Pilsner Beer (A must-have pairing)
• Dark Rye Bread
• Raw Onion Slices
• Paprika & Caraway Seeds
• Butter (to balance the intensity)

Story and origin

Legends trace its creation to the Middle Ages, when a shepherd supposedly left his cheese in the Combalou caves. Documented references date back to at least the 11th century, and Charles VI granted the village of Roquefort exclusive production rights in 1411. In 1925, Roquefort became the first French cheese to receive formal geographical indication protection, preceding the modern AOC/PDO system. Its PDO status was confirmed in 1996.

Storage and serving

• Store in the fridge, wrapped in cheese paper.
• Air travel: suitable only for short trips if sealed and kept cold.