Dairy

Roquefort

Roquefort is the benchmark sheep’s-milk blue cheese of France, made from raw Lacaune ewe’s milk, salted, pierced, and ripened in the natural caves of Roquefort-sur-Soulzon in the Aveyron. Penicillium roqueforti paints the moist, ivory paste with blue-green veins; the flavour is salty, sharp, and peppery with a lush sheep-fat creaminess that melts on the tongue rather than crumbling dry like some cow blues. Spoon or wedge onto boards with Sauternes, walnuts, and rye bread; crumble into endive salads and steak sauces; fold lightly into dressings. Only cheese from the designated zone and caves may use the name. Keep tightly wrapped and cold; serve cool, not icy, so blue spice and sheep richness balance without greasy heat.