Roquefort is the king of French blue cheeses and one of the most celebrated cheeses in the world. Made exclusively from the raw milk of Lacaune sheep and aged in the natural limestone caves of Roquefort-sur-Soulzon in the Aveyron department, it holds France’s oldest AOC designation, granted in 1925.

Flavor Profile

Roquefort is sharp, salty, tangy, and deeply complex, with a creamy, crumbly texture streaked with bold blue-green veining. The flavor is intense but balanced, with notes of butter, pepper, and a characteristic sheepy tang from the ewe’s milk. The limestone caves where it ages maintain a constant temperature and humidity that produce its unique character. A little goes a long way.

How to Serve

Serve at room temperature as the final course of a meal, in the French tradition. Crumble into salads, melt into sauces, or serve simply with honey and walnuts. Roquefort is also exceptional paired with ripe pears and a drizzle of aged balsamic.

Pairing Suggestions

The classic pairing is Sauternes, the sweet Bordeaux wine whose honeyed richness provides a perfect counterpoint to Roquefort’s salt and tang. Port, Banyuls, and Gewürztraminer also work beautifully.