Roquefort is a sheep milk blue cheese from the south of France. Considered one of the world’s best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only the cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication, or has a protected designation of origin.
The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms (5.5 and 6.6 pounds), and is about 10 cm (4 inches) thick. Each kilogram of finished cheese requires about 4.5 litres (1.2 US gal) of milk to produce.