Roquefort has a history going back to before the Dark Ages. It was known to the Romans in the first century AD and has been praised by emperors, kings, and poets.
This great French blue cheese is made from unpasteurized sheep's milk and its popularity is such that the local flocks can no longer produce enough milk to fulfill demand. Roquefort is not a complicated cheese to make but great care is taken to ensure that it maintains its quality.
The cheese has virtually no rind. It is closely wrapped in foil. The paste is very white in color with uniform bluish-green veining throughout. The texture is firm, smooth, and almost spreadable. The aroma is milky with nuts and fruity raisins. The flavor is salty with delicate complexity and a tangy finish.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.