The Roquefort Cheese

ROQUEFORT 🧀

The king of blue cheeses

Beneath its distinctive blue veins and bold character lies one of France’s oldest and most famous cheeses: Roquefort.

Its story is closely linked to the village of Roquefort-sur-Soulzon, in southern Aveyron. According to legend, a young shepherd left his bread and sheep’s cheese in a cave to follow a young woman. When he returned a few months later, the cheese was covered in blue mould… but tasted delicious. And so Roquefort was born!

The reality may be less romantic, but it is just as fascinating: Roquefort owes its unique character to the natural caves carved into the Combalou rock. Criss-crossed by natural fissures known as fleurines, these caves allow air to circulate naturally, creating the ideal conditions for ageing the cheese and developing Penicillium roqueforti, the mould responsible for its famous blue veins.

In 1925, Roquefort became the first French cheese to receive an official designation of origin, protecting a centuries-old tradition and savoir-faire. To this day, it is made exclusively from raw sheep’s milk and aged in the caves of Roquefort-sur-Soulzon.

Bold, creamy and instantly recognizable, Roquefort perfectly embodies the character and richness of France’s gastronomic heritage.

A cheese with character, shaped by rock, time and savoir-faire.