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Known as the 'King of cheeses', Roquefort is from the South of France and is made from ewe's-milk blue cheese. It is white, slightly moist, and crumbly. It has veins of blue mold and has a creamy texture, with a pungent and salty flavour. Its rind is snowy-white. Roquefort has been enjoyed since Roman times and it was a favourite of Charlemagne.
Roquefort is made from from sheep's milk which is exposed to mold (penicillium roquefort) and aged for 3 months. The only true place where roquefort can be aged is in the limestone caverns of Mount Combalou near the village of Roquefort in Southwestern France.
Roquefort is high in protein, fat and calcium, a result of each kilogram of cheese needing 4.5 litres of milk. Roquefort mold can be found in the soil of local caves. Roquefort mold is now produced in laboratories to ensure its consistency.
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