A blue cheese made from unpasteurised ewe's milk in the south of France and one of the world's best known blue cheeses. It was awarded an AOC in 1925 and since 1961 its PDO requires that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. It is aged for 5 months.

The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mould provided by Penicillium roqueforti which was originally found in the soil of the same caves. The mould may either be added to the curd or introduced as an aerosol through holes poked in the rind. The result has a characteristic aroma and flavour with a notable taste of butyric acid - the green veins providing a sharp tang. The overall flavour sensation begins slightly mild, then waxes sweet, then smoky and fades to a salty finish. It has no rind and the exterior is edible and slightly salty.