Made from raw sheep's milk, Roquefort has a characteristic aroma and flavour. The rindless exterior is edible and salty. The white cheese is slightly moist and crumbly, with distinctive veins of blue mould that offer a sharp tang.

Roquefort is a complex, but well-balanced cheese. On the palate, it starts out slightly mild and sweet before moving into a smoky, then salty finish. Though similar cheeses are produced elsewhere, European law dictates authentic Roquefort must be aged in the natural stone caves of Mount Combalou of Roquefort-sur-Soulzon.

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