Roquefort Cheese

Roquefort cheese is a veined blue sheep's milk cheese with an ivory paste marbled by blue-green mold. It tastes salty, tangy, and pungent with a moist, crumbly texture that softens readily. Crumble onto salads and steaks, blend into dressings, or melt into cream sauces; sold as wrapped wedges or whole wheels.

Originating in the caves of Roquefort-sur-Soulzon in southern France, it is inoculated with Penicillium roqueforti and aged in humid limestone cellars under AOP rules. Traditional production uses animal rennet, so it is not vegetarian unless made with microbial rennet.