Roquefort

Roquefort
Country of origin	France
Region, town	Region surrounding Roquefort-sur-Soulzon
Source of milk	Ewe
Pasteurized	No (Europe & Australia) Yes (US)
Texture	Semi-hard
Aging time	5 months
Certification	AOC 1925

Roquefort (US /ˈroʊkfərt/ or UK /rɒkˈfɔːr/; French: [ʁɔk.fɔʁ]; from Occitan ròcafòrt [ˌrɔkɔˈfɔrt]) is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.

The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no ; 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 liters (1.2 U.S. gal) of milk to produce. Roquefort is known in France as the king of cheeses.

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