🧀

Curd Lab

Beta
Sign Up
Roquefort

Roquefort

BlueSheep MilkFrance, AveyronPDO

French blue cheese aged in natural caves.

Aging Time

3 months – 9 months

Style
Blue
Milk
Sheep
Origin
France · Aveyron
Ripening
≥ 3 months

Tasting Board

Salt4Tang4Richness4Creaminess2Crumble4
Roquefort sensory profile, scored out of 5
Salt4 of 5
Tang4 of 5
Richness4 of 5
Creaminess2 of 5
Crumble4 of 5

Texture

Crumbly, moist

Flavor

Sharp, tangy, salty

Nutrition (per 100g)

Calories kcal
Proteing
Total Fatg
Saturated Fatg
Sodiummg
Calciummg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating
Free account required

If you like Roquefort

Browse all cheeses
FetaTastes similar

Feta

Soft · Greece

Feta is effectively a pickled cheese. It is dry-salted first and then ripened submerged in brine, and that combination of salt and sheep-milk fat makes it the most assertive cheese in the fresh category. The specification is unusually prescriptive: it fixes not only the seven producing regions and the milk blend, but the breeds, their diet, a two-month minimum in brine, and a ban on additives and colouring. The wider market has not respected any of it — the word has been applied to almost any white brined cheese, frequently cow-milk and frequently pre-crumbled, and the gap in quality is substantial. Sheep milk supplies the weight and richness that hold the salt in balance; lean cow-milk versions lose that balance entirely. Goat-milk versions from small producers can be excellent in a leaner, more lemony register.

Add to Your Library

Save Roquefort to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Sign Up Free

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.