BLUE · 113 / 163
Roquefort
French sheep’s-milk blue with a moist crumbly paste and powerful flavors of salt, minerals, sheep’s milk and spice.
Milk & style
Raw sheep’s milk • cave-aged blue
Aged Minimum 3 months; often 3–5 months
Tang 9/10 · Funkiness 9/10
← Previous · Cheese menu · Next cheese →
Food, wine & beer pairings
Food
Pears, walnuts, honey and crusty bread
Wine
Sauternes or Banyuls
Beer
Barleywine or Belgian strong ale
More about this cheese
History & producer
Roquefort-sur-Soulzon cellars, France; verify brand Roquefort’s story is tied to the natural Combalou caves and raw Lacaune sheep’s milk; it became France’s first cheese appellation in 1925. Several approved houses make it, including Société, Papillon, Carles, and Gabriel Coulet, so verify the brand on the wheel label.
At the cheese counter
“Roquefort is the benchmark sheep’s-milk blue—salty, tangy and intensely flavorful.”
In the kitchen
MELTING: Excellent – powerful and creamy in sauces, dressing, or on steak; a little goes a long way. GRATING: Fair – crumble while cold rather than finely grating. SHAVING: Fair – very cold cheese can make small shavings, but crumbling is more practical.
Enjoy within
5–7 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
