Roquefort

What is Roquefort?

Roquefort is one of the most iconic blue cheeses in the world, made exclusively from raw sheeps milk in southern France. Known for its sharp, salty taste and creamy texture, it is ripened with Penicillium roqueforti mold in the natural caves of Roquefort-sur-Soulzon, creating distinctive blue-green veins throughout the cheese.

A Tale Born from Serendipity and Love

Legend says a young shepherd left his lunch in a cave after being captivated by a beautiful woman. When he returned, his cheese was covered in moldbut upon tasting it, he discovered a new, unforgettable flavor. Thus, Roquefort was born by accident but perfected by nature.

The Cave-Matured Secret

The natural limestone caves near Roquefort-sur-Soulzon maintain cool, humid conditions perfect for ripening Roquefort cheese. These caves are key to cultivating the unique mold and flavor that make Roquefort so distinctive and protected.

Papillon: The Pioneer of Premium Roquefort

In 1906, Paul Alric founded Fromagerie Papillon, using rich raw milk from the Lacaune breed of sheep. His cheese stood out for its full-bodied flavor and striking marbled veins. The butterfly pattern inside inspired the name Papillon, which means butterfly in Frencha symbol now associated with exceptional Roquefort.

The First AOC Cheese of France

In 1925, Roquefort became the first French cheese to receive AOC protection. To bear the Roquefort name, it must be made from Lacaune sheeps milk and aged in the caves of Roquefort-sur-Soulzonpreserving the authenticity and quality of this treasured cheese.

Pairing and Enjoyment

Roquefort pairs beautifully with crackers, fresh fruit (like grapes or pears), nuts, and bold winesespecially sweet or full-bodied reds. It also enhances dishes like salads, soups, pasta, and gourmet burgers. Due to its strong flavor, its best used in moderation to complement, not overpower, other ingredients.