Roquefort

The cheese

Carved into the limestone cliffs of the Combalou plateau, Roquefort is France's oldest AOP cheese (1925) and one of the undisputed kings of blue cheeses. Made exclusively from raw Lacaune ewe's milk, it ripens at least ninety days in the natural caves of Roquefort-sur-Soulzon, where the north wind blows through "fleurines" — geological fissures that naturally regulate temperature and humidity. The famous Penicillium roqueforti develops in the curd to create the characteristic blue veins. On the palate: melting texture, powerful salty flavour, toasted hazelnut, fresh butter and a spicy edge. Classic pairings: Sauternes, sweet Jurançon, Port. Also excellent crushed on a pear or in a beef-jus sauce. Central to Aveyron gastronomy.