Cheese | Vegetarian Gluten Free

Roquefort Blue Cheese

Ovis aries, Penicillium roqueforti Allergens: Milk
Roquefort Blue Cheese

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Sheep's Milk

The Forktionary Angle

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Definition

A protected designation of origin (PDO) blue cheese made from ewe's milk in the Roquefort-sur-Soulzon region of France, known for its sharp, tangy, and pungent flavor.

Sensory Profile

TastePungent, Salty, Tangy, Umami, Sharp
TextureCreamy, Crumbly, Moist
AromaPungent, Earthy, Rich, Buttery
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories369 kcal
Total Fat30 g
Saturated Fat18 g
Trans Fat1 g
Cholesterol90 mg
Protein21 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium600 mg
Iron0.3 mg
Potassium70 mg

Chef’s Secret

Allow Roquefort to come to room temperature for 30 minutes before serving to fully appreciate its complex flavors and creamy texture.

Substitutions

Best Match

Gorgonzola Dolce/Piccante

1:1

Closest in pungency and texture, Gorgonzola Dolce is creamier, Piccante is sharper.

Stilton Cheese

1:1

Another classic blue cheese with a rich, savory, and less salty profile.

Danish Blue Cheese

1:1

Milder and creamier than Roquefort, good for those who find Roquefort too intense.

Feta Cheese (aged)

1:1

For a salty, tangy, crumbly profile, but without the blue mold flavor.

Buying Guide

Look for cheese with even blue veining, a moist crumb, and a distinct aroma.

Flavor Pairings

Red wine figs honey walnuts pears crusty bread steak salads.