The Roquefort is probably the world’s greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort cheese should be white and faintly shiny. The taste of the Roquefort cheese is complex, but quite outstanding... Soft, creamy, slightly salty, with an after taste that leaves the palate craving for more. A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs. The “pâte” should be cohesive at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk.