Roquefort was the first French cheese to be certified AOC (Appellation d'Origine Contrôlée).
Made with raw sheep's milk from the Aveyron plateau in France, it is ripened in the original natural cellars located under the village of Roquefort sur Soulzon.
This cheese has a semi-firm texture that is creamy yet crumbly.
It is marbled with blue-grey veins (penicillium roqueforti) that release the full extent of its flavour. Its biting taste hints of herbs and melted butter.