Roquefort

Roquefort
Roquefort Texture of Roquefort
Country of origin	France
Region	Aveyron
Town	Roquefort-sur-Soulzon
Source of milk	Ewe (sheep)
Pasteurised	No
Texture	Semi-hard
Aging time	5 months
Certification	AOC: 1925[1]
Named after	Roquefort-sur-Soulzon
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Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France.^[2] 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, and has a protected designation of origin.

The cheese is white, tangy, creamy and slightly moist, with veins of blue mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kg (6 and 7 lb), and is about 10 cm (4 in) thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses.^[3]