Roquefort

Roquefort earned France's first-ever AOP designation in 1925, setting the benchmark for protected blue cheeses. Made exclusively from raw sheep milk of the Lacaune breed and aged in limestone caves where Penicillium roqueforti thrives, it delivers a bold, tangy profile. Its aging process is 30% faster than the average for blue cheeses, yet it retains a creamy density that rivals #1 Comte in depth of flavor.