Roquefort is a cheese which is produced throughout the regions of Aveyron in southern France. It is made using ewe’s milk which comes specifically from the Lacaune breed of sheep. It was the first ever cheese to receive an AOC rating and to this day Roquefort is one of France’s most popular cheeses, known here as the king of cheese.
Roquefort was apparently created purely by accident. One day a young shepherd saw a beautiful girl in the distance and abandoned his cheese and bread in a nearby cave. When he finally returned some months later his cheese had transformed into what we call now call Roquefort.
Roquefort doesn’t have a rind, the exterior is edible and slightly salty. It is a white, fairly crumbly cheese with distinctive blue veins. It packs a punch and is often used to make sauces, fillings or as a beautiful addition to a cheeseboard, paired with some figs or enjoyed with some sweet wine. Recent studies claim that Roquefort could be one of the reasons the French live so long due to the anti-inflammatory properties found in the cheese.