Roquefort
The first cheese to receive a designation of origin, in 1925, Roquefort is ripened only in the natural caves of Roquefort-sur-Soulzon. Cracks in the rock, called “fleurines”, bring in the cool, damp air in which Penicillium roqueforti thrives.
- Milk: Sheep
- Family: Blue
- Origin: Occitanie (Aveyron), France
- Best season: all year
Ripening
Ripened for at least 3 months in the caves of Roquefort-sur-Soulzon.
What to serve it with
Raisin bread and pears