Roquefort
A French blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon. It is moist, crumbly, and the sharpest of the classic blues.
| Category | Cheese |
|---|---|
| Maker / Origin | Roquefort, France |
| Storage | Wrap in foil and store in the cheese drawer, sealed in a container to contain its aroma. |
| Shelf life | About 2 to 3 weeks once opened. It softens and strengthens as it sits. |
| Best uses | Salad dressings, steaks, walnut and endive salads, sauces, and cheese boards. |
| Substitutes | Stilton or Gorgonzola piccante for a milder blue. |
| Pairings | Sauternes, honey, walnuts, figs, and rye bread. |
| Last checked | October 18, 2026 |
About it
Roquefort's mold, Penicillium roqueforti, comes from the Combalou caves where the wheels age. The sheep's milk gives a rich, almost buttery base under a salty, peppery blue bite. It was among the first French cheeses protected by law, in 1925.
Storing it
Rewrap in fresh foil after use. Roquefort freezes acceptably when crumbled, for dressings and sauces, up to 2 months.
Using it
Whisk crumbled Roquefort with cream and vinegar for the classic dressing. Serve wedges at room temperature with honey and walnuts.
Swaps & pairings
Stilton swaps in with a buttery mildness. Gorgonzola piccante is firmer and sweeter. Both soften Roquefort's famous bite.
More from this maker: Roquefort, France