Roquefort

Roquefort is a legally-protected cheese made in France from ewes' milk, characterised by its green-blue marbling produced by the mould Penicillium roquefortii that thrives in the caves in the Aveyron. It has a semi-soft, crumbly texture with a distinctively sweet, but tart to salty flavour with none of the harsh overtones which typify many other Blue cheeses. Its sheep's milk origin is easily detectable in both flavour and aroma.

Roquefort is ripened for at least three months in the natural, cool, damp caves found under the village of Roquefort-sur-Soulzon. Ripe Roquefort has a thin, whit to burnt-orange rind and a creamy, thick and white interior.

Eaten as a dessert cheese, it may also be used in salads or in dressings and dips.