DPO Roquefort

Weight approx. 200 g

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Roquefort is probably the world’s greatest blue cheese. It is produced entirely from milk of ewes that feed on vast limestone plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. Ripening of the cheeses takes place in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort cheese should be white and faintly shiny. The taste of the Roquefort cheese is complex, but quite outstanding... Soft, creamy, slightly salty, with an
aftertaste that leaves the palate craving for more. A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs.

Roquefort map



Name/DesignationPDO Roquefort
RegionLorem ipsum dolor sit amet
MilkUnpastorized sheep milkbrebis.png
Cutting tips
200 g
TypeBlue cheese
Production timeAll year
IngredientsUnpasteurized sheep milk, salt, lactic starter, animal rennet
AllergensUnpasteurized sheep milk, lactic starter
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